Almond Wedding Cake Recipe with tips

<

Here’s a great cake that would look (and taste) marvelous topped with whipped cream and strawberries (instead of the called for frosting). Or make a small layer cake like the one below.  Think about how easy this one would be to make – buttercream frosting, a red ribbon at the base of each layer, some dots made with a pastry bags (at the seams and on the sides) and then strawberries.

Although this is not a true pound cake (not enough butter – and from Paula Deen at that!), it is a fabulous cake.  It bakes up very well, has great texture and tastes amazing.  Note that it calls for a tube pan.  That is the only thing I have used for this but I am sure you could very easily make this in a layer cake pan (just watch the time – it won’t take as long due to the thinner layers).

Although I have yet to experiment with the extract, I think you could successfully omit the orange and substitute in vanilla if you’re so inclined.  You could actually do 1 tsp. vanilla if you wanted to cut back on the almond to 1/2 tsp.

Tips: if your eggs at at room temperature they will incorporate into the batter much better; and I have read that using extra large eggs is a baker’s secret – haven’t tried it yet but will soon

Almond Pound Cake Recipe

adapted from Paula Deen

1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows

Cook’s Note: This is the basic recipe for a sour cream pound cake with almond buttercream frosting. This recipe would have to be modified to make into a wedding cake.

Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine. Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled.

Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners’ sugar
1 1/2 teaspoons almond extract

With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.
Yield: 3 cups

Similar cupcake and wedding cake news:

1. In Search of the Perfect Chocolate Cupcake Recipe Martha Stewart’s “One Bowl Chocolate Cupcakes” just did not do...
2. Lemon Cake with Pineapple Curd One of my favorite cookbooks is The Cake Mix Doctor...
3. The Perfect Lemon Cupcake Recipe Oh, how I love Ina Garten!  You may know her...