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  Almond-Crusted Poundcake



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1 pound unsalted butter, room temperature, divided
1 pound demerrera, turbinado or raw sugar, scant 1 3/4 cups, divided
1/2 cup roasted almonds, coarsely chopped
1 pound eggs, about 9 large, room temperature
1 pound whole wheat flour, scant 3 1/2 cups
1/2 teaspoon each salt and baking powder
1/2 teaspoon each vanilla and almond extracts
2-4 Tablespoons sour cream or milk (if needed to make smooth batter)

Preheat oven to 350 degrees.
Use 2 Tablespoons butter to generously grease tube pan and
2-4 Tablespoons sugar to coat entire greased area.
Spread almonds evenly in bottom of pan.
Using a mixer, cream remaining butter and sugar in a large bowl until light and fluffy.
Add eggs one at a time, beating 1 minute after each egg.
In a separate bowl, mix flour, salt and baking powder.
Fold half the flour mixture into the butter mixture, mix well and repeat.
Add extracts and stir in sour cream or milk as needed.
Carefully spoon batter into prepared pan.
Place in preheated oven, reduce heat to 325 degrees and bake 60-75 minutes until
firm to touch and pulling away from pan sides.
Cool in pan for 10 minutes before inverting onto serving platter.
Cool completely before cutting.

Copyright © 2014 Stefanie Samara Hamblen