Almond Pound Cake

(2 customer reviews)

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Just add butter and water to this simple yet decadent cake. Luscious and rich, it’s divine with whipped cream and fresh fruit.
Serves 14. (16oz.)
Minimum Qty: 6
SKU: 747 Category: Tag:

Description

You will need:
¾ cup (1½ sticks) melted butter
1 cup water

Pound Cake Directions:
1- Preheat oven to 325°. Lightly grease a 8 x 4 x 2  loaf pan.
2- Combine water, melted butter and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.
3- Spread in loaf pan and bake 60-70 minutes or until toothpick comes out clean. (you may cover with foil the last 15 minutes if the cake is getting too browned.)
4- Cool completely and remove from pan. Slice and serve.
High Altitude: (over 5,000 feet) Increase water by 2 tablespoons and add 1/3 cup flour.

Variation:

Cut pound cake into ¾” cubes. Place cubes in an 8 x 8 pan or a large shallow bowl. A trifle bowl also looks pretty. Pour 2 cups of fresh or frozen (and thawed) berries over pound cake cubes. Let sit for at least 15 minutes (this gives the pound cake time to “soak up” the sauce). Spoon into dishes and serve with whipped cream.

2 reviews for Almond Pound Cake

  1. Mary Ann Yedinak

    Spring is here with this fresh, subtle, and comforting classic almond pound cake. Have it on hand for making individual strawberry shortcakes, add orange zest to make it a Sunday dinner dessert, or top it with fresh whipped cream to impress guests. As a home baker, I didn’t think a mere mix could hold such quality and flavor. Somehow, Plentiful Pantry creates a portal of goodness and impressive flavor with this pound cake.

  2. Jerry

    I made a 100 year old recipe pound cake from scratch over the weekend, and it wasn’t as good as this baking mix!

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