Saturday, January 2, 2010
Almond Cake Recipe for King's Cake
It was delicious and not too hard to make. I couldn't find the almond cake and filling product in any store but made my own and it turned out just fine (the recipe for that is also listed below). This cake is yummy enough without any of the glaze or cream suggestions but I guess you can add those if you want to make it over the top.
Almond Bundt Cake
10 to 12 servings
1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling (if making your own, use 1.5 cups)
1/4 cup milk
Chocolate Glaze 1 cup confectioners’ sugar
2 Tablespoons Dutch-process cocoa
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk
Almond Glaze 1 cup confectioners sugar
1/4 teaspoon almond extract
2 tablespoons light cream
Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Or top with fresh fruit and whipped cream!
ALMOND FILLING - Clayton
1 pound almonds--blanched or not, your choice (just over 3 cups)
2 cups granulated sugar
5 eggs, room temperature
Grind nuts in a food processor to the consistency
of corn meal. Place in a medium bown and mix with
sugar. Form a well in the center and drop in eggs.
Stir eggs lightly, then draw in the nut-sugar
mixture to form a paste. If it is difficult to
spread without pulling on the pastry, add another
egg to moisten.
Store in the refrigerator or freeze until needed.
Before using, however, bring to room temperature
and stir to soften.
makes 3 cups