Almond Pound Cake

Name: Almond Pound Cake
Ingredients: 8 tablespoons unsalted butter, at room temperature; 4 ounces cream cheese, at room temperature; 1 12 cups Equal Spoonful; 5 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 13 cups almond flour; 1 cup oat flour; 12 teaspoon baking powder; 14 teaspoon salt; 14 teaspoon grated nutmeg; 14 teaspoon cinnamon

11 ingredients

14 steps

Ingredients

8 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 12 cups Equal Spoonful
5 large eggs, at room temperature
1 teaspoon vanilla extract
1 13 cups almond flour
1 cup oat flour
12 teaspoon baking powder
14 teaspoon salt
14 teaspoon grated nutmeg
14 teaspoon cinnamon

Directions

1

Preheat the oven to 350 and butter an 8 1/2 x 4 1/2 - inch loaf pan.
2

Line the pan with waxed paper, allowing about 4 inches of overhang on each of the long sides.
3

Butter the waxed paper.
4

Using an electric mixer, cream the butter, cream cheese, and sweetner.
5

Add one of the eggs and the vanilla and beat until smooth.
6

Put the flours, baking powder, salt, and spices in a large sieve or sifter and sift them, breaking up any clumps by rubbing the mixture with your hands.
7

Anything that can't go through the holes can just be dumped back into the pile.
8

Add the remaining 4 eggs and the dry ingredients alternately to the creamed mixture, beating until smooth after each addition, begining and ending with dry ingredients.
9

Scrape the batter into the prepared pan and smooth the top with a spoon.
10

Bake the cake for approximately 45-50 minutes, until a tester inserted in the center comes out clean.
11

Cool the cake in the pan, on a rack, for 30 minutes, then lift the cake out by the paper and place it on the rack.
12

Peel down the sides of the paper and cool the cake throughly.
13

Slice the cake after it has cooled.
14

Store leftovers, wrapped in plastic wrap, in the refrigerator.