Monday, March 22, 2010

Almond Pound Cake

March 2010 581Grandaisy Bakery in New York makes a great almond pound cake  – moist, rich with almond flavor and then there’s a surprise of  whole almonds studded here and there.  I’ve wanted to duplicate it since the first time I ate it years ago.  This seemed like a good time to try, since I also wanted to bake a thank you gift to my friend Paul, a professional photographer who lent me one of his SLR cameras for a couple of weeks (Have you noticed any difference in my photos lately?)

I started out using my friend Shirley’s recipe for half-a-pound cake, a great basic pound cake recipe. But I added more flour, eggs, almond paste and made a few other changes.  This recipe made enough for one loaf pan (to give to my Paul) with enough left over to fill two small oval pans (for me!)  Not content to leave well enough alone,  I added candied orange peel I had recently prepared to some of the pound cakes.  

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If you decide to use it, don’t get the kind that’s sold in supermarkets – you know – the kind that gives fruitcake a bad name. If you don’t want to make your own candied orange peel (but it’s easy, click here), then get some from a specialty store. You can omit the peel entirely if you like, or add nothing extra at all.

March 2010 580 In one of the small pans, I pushed some whole roasted almonds into the batter. Make sure you cover them completely.

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And here’s what I got. One big one for you, two little ones for me.

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They may not taste exactly like Grandaisy’s, but they’re pretty close and pretty delicious.March 2010 574

Almond Pound Cake with Candied Orange Peel

Printable Recipe Here

3 cups flour

1/4 tsp. baking soda

1/8 tsp. salt

2 cups sugar

1 cup butter, softened to room temperature

1 1/2 tsps. vanilla

8 ounces almond paste, room temperature

6 large eggs

1/4 cup diced candied orange peel, optional

whole almonds, optional

Sift flour, baking soda and salt together. Place butter, sugar, vanilla and almond paste into a mixing bowl and beat until everything is blended, three or four minutes.  Add eggs, beating in one at a time. Slowly add flour mixture and beat until blended. Fold in candied orange peel, if desired  and spoon batter into a buttered and floured large tube pan or loaf pan, two small loaf pans, or one small loaf pan and two smaller pans, as shown in the photo. Insert whole almonds into pan and cover with almonds, if desired.

Bake at 350 degrees. Small pans will need one hour and larger pans will take about one hour and 10 to 15 minutes.

28 comments:

Stacey Snacks said...

This is MY kind of cake.
I love Grandaisy's pound cake!
I will take the big one!

belinhagulosinha said...

I like this,is beautiful,kiss

Daniela said...

Questa torta con mandorle e canditi mi attira molto.
Biuona settimana Daniela.

Peter M said...

Linda, this is a wonderful excuse for me to drop by and ask for a cup of sugar...and some coffee and poundcake!

elra said...

You make pound cake sounds more delicious Linda. Love your orangette with chocolate cover. I might make it too.

♥peachkins♥ said...

I like candied orange peel..

Proud Italian Cook said...

I love how you studded it with whole almonds, it looks dense and delicious, I wish i had a piece right now. Your photos are always inviting to me Linda.

Mimi said...

I love the whole almond perfectly placed in the slice.
Mimi

Joanne said...

I've never been to Grandaisy's which is shocking and quite uncalled for! I love a good pound cake but I think this spruced up version sounds especially delicious!

Linda said...

Oy this looks fabulous!
I love those tiny little cakettes!
I just brought home a baguette from Grandaisy for dinner tonight...
Beautiful pics!

Claudia said...

The photos are indeed quite good, Linda. (She says with a twinge of envy). I am a pound-cake lover. It's like a rich, sweet bread to me. And the almonds make it special.

Sheryll And Critters said...

I have never been to Grandaisy's and don't care, since I live in Jacksonville, FL and don't want to leave.

I am too happy with your Almond Pound Cake. It is another inspiration to me.

Your recipes are always so easy to follow.

Bridgett said...

I could definitely use a slice of this delicious looking pound cake! It is beautiful.

Nancy Gail Ring said...

This is a lovely recipe. My favorite pound cake is in the old Silver Palate cookbook which if I remember they call Bishop's cake. The almond in the center of the slice is so charming. Thank you for sharing it. I'm always looking for wonderful cakes like this to add to my favorites.

Antonietta said...

one word: Yum!

The Italian Dish said...

I love love pound cake - and you can do so much with it. This looks great.

Alisa-Foodista said...

That is beautiful! You did a fantastic job with it

The Food Hunter said...

Looks delicious. I love the surprise almond in the center. Funny, when making a cake for someone else I always try to save enough batter to make a little one for me.

Cookie said...

I just wanted to let you know that I made your Parmesan Almond Crackers last night and they turned out amazingly good!

Kathleen said...

Yum! I can't wait to bake this up!!!

A Feast for the Eyes said...

Other than caramel, almond paste makes me weak at the knees. I love it. I remember Stacey's (mis)adventure in making the orange peels, so I'll skip that process. HOWEVER, the cake look simple and has "morning coffee" written all over it for me. I doubt I'd share, either. Yes, I noticed the quality of your photos-- which are always good. Lucky you to play with a great camera. How I long to upgrade mine!

Barbara GF said...

I love a good pound cake, Linda, and this looks luscious. I love how almond paste makes it so rich, and the surprise of finding whole almonds in the cake is divine - as are your photos, which are making me drool, much like pasta "fazool"!

Cathy said...

Yum, this is my idea of the perfect sweet: rich almond and orange flavors. I would love to try a slice of these lovely little cakes with a cup of tea.

The Cooking Photographer said...

Wow Linda. This is out of this world. I adore almond paste. I wonder who I could make this one for, someone who'd share a couple pieces with me lol.

Your crackers were great by the way. I was thinking about blogging them and you again if that's ok?

I need adopted by an Italian family. Can women with greying hair be adopted by an Italian Nonna lol?

Laura

Rebecca said...

oh my...i must give this recipe a try!

The Cooking Photographer said...

Thanks Linda! And I laughed, thanks for the honorary adoption. That somehow helps.

Pat @ Mille Fiori Favoriti said...

This will be wonderful cake to serve at an Easter brunch, Linda.

I love almonds!

Annelle Williams said...

I made this today, including the candied orange peel, and it was absolutely delicious! Thank you for sharing such a great recipe!