Orange-Almond Pound Cake the Editors of Publications International, Ltd.
Orange-Almond Pound Cake
Makes two 9X5-inch loaves
|3||cups all-purpose flour, sifted|
|1/2||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1||tablespoon orange juice|
|1||cup (2 sticks) butter, softened|
|1/2||teaspoon almond extract|
|Starfruit slices, strawberry slices and grated orange peel for garnish (optional)|
- Preheat oven to 350°F. Grease and flour two (9X5-inch) loaf pans.
- Combine flour, baking powder, baking soda and salt in medium bowl; set aside. Combine milk and orange juice; set aside.
- Beat butter and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in almond extract and vanilla. Add flour mixture alternately with milk mixture, beating well after each addition. Pour into prepared pans.
- Bake 35 to 40 minutes or until wooden toothpick inserted in centers comes out clean. Cool loaves in pans on wire racks 10 minutes. Remove loaves to wire racks; cool completely. Garnish, if desired.
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