ALMOND POUND CAKE

This is a rich, fine textured cake. It needs no icing and is great with sliced strawberries, but you could certainly make a powdered sugar glaze and add 1/4 tsp. almond extract to the glaze and drizzle it over.

1 pound unsalted butter, at room temperature
1 pound powdered sugar
6 extra-large eggs
2 1/2 teaspoons almond extract
1 tablespoon vanilla extract
3 cups sifted all-purpose flour

Turn oven on to 350 degrees.

At low speed using an electric mixer, beat together butter and powdered sugar until light and fluffy. Beat in eggs, one at a time, then almond and vanilla extracts and flour. Spread evenly in greased 10-inch Bundt or tube pan.

Bake about 75-85 minutes. Remove from oven, cool in pan, then invert pan and turn cake out onto a rack or cake plate to finish cooling.

Leftovers will store on counter several days if covered well in plastic wrap.

Servings: 16