This is a juicy, very flavorful pound cake (0g). Absolutely wonderful or served with strawberries and whipped cream.
Preparation: 30 minutes
Cooking time: 1 hour 30 minutes
Total: 2 hours
Number of servings: 12
½ cup fat
1 cup butter
2 ½ cups white sugar
2 teaspoons almond extract
1 cup milk
½ teaspoon baking powder
3 cups cake flour
Preheat the oven to 150 degrees F. Lightly oil and flour a 10-inch Bundt pan.
Cream together the butter, oil and sugar until they are light and airy (use an electric mixer for best results). This will take some time. Add the eggs one at a time, beating well after each addition. Add the almond extract.
Mix in the baking powder and flour. Stir in the beaten mixture alternately with the milk, beginning and ending with the flour. Pour the batter into the prepared mold.
Bake in preheated oven for 1 to 1 1/2 hours or until a toothpick inserted in the center of the cake comes out clean. Let cool in pan for 10 minutes, then invert onto a rack and cool completely.
544 calories; protein 6.4 g 13% CH; carbohydrates 70.8 g 23% CH; fat 26.7 g 41% CH; cholesterol 119.8 mg 40% of daily allowance; sodium 167.5 mg 7% CH.