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Thursday, 17 April 2014
Almond Pound Cakes for Adult Easter treats!

Easter is just around the corner...

If you're lucky, your refrigerator is packed with many of these...


Which means you'll be looking for a recipe that uses a lot of fresh eggs, right?

How about a spin on the old tradition of treating the children in your life with sweets and make some Easter treats for the adults by baking a batch of "Mini Loaves of Almond Pound Cake" ?

These delightfully rich mini loaves are terrific with a mug of tea, and I'm sure your friends will be surprised to get a couple of these dropped on their front porch--maybe with a couple of chocolate eggs tucked in too!


 Mini Almond Pound Cakes

(makes 1 tray of 8 mini loaves)


Preheat oven to 325 degrees.

Grind 1 cup of whole or sliced almonds in a mini food processor in divided batches to make 1 cup of finely ground almonds for almond “flour.” You can pre-toast the almonds before grinding for more flavor.

Spray-prep the mini loaf pan (tray with 8 loaf slots) with canola spray AND flour it, or cut parchment paper to line the botttoms.


½ pound (2 sticks) of butter

1 cup pure cane sugar

5 fresh eggs

1 cup of flour, mixed with 1 tsp baking powder

1 cup of almond “flour” (see above)

pinch of salt

1 tsp almond extract

Cream butter and sugar. Beat in eggs one at a time. Stir in flours, salt, and almond extract.

Divide batter between the 8 loaf sections in the tray.

Bake for about 30 minutes until cakes are done, spring back when touched, and inserted toothpick comes out clean.

Allow to rest 5 minutes in the pan before turning onto a rack for cooling.



Posted by Karen at 11:27 CDT
Updated: Thursday, 17 April 2014 11:28 CDT
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