8 Sweets for Santa: Almond Pound Cake

12.17.10

As delicious as cookies are, one needs some variety in their dessert diet this time of year. Now, I can’t speak for the big guy, but if I were Santa Claus, by about the hundredth house, I’d be in dire need of something OTHER than a cookie. So Santa, no need to fret. I’ve got you covered this year. When you come shuffling down my chimney, you’ll be happy to find this decadent almond pound cake beside a glass of nog. Don’t worry, I’ll throw in a few cookies for the road, of course! I had originally thought of frosting this cake, but after I took my first taste, I realized all it needed was a dollop of whipped cream. Don’t you love cakes like that? Easy, low maintenance and still amazingly delicious! [Ps. I’m not sure what happened with my camera, so I apologize for the quality!]

Almond Buttermilk Pound Cake

What You’ll Need:

3 cups of all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3/4 cup soft butter
1 1/2 teaspoons almond extract
3 eggs
1 1/3 cups low-fat buttermilk

How To Make It:

Preheat oven to 350 degrees.
Combine flour, salt, baking soda and baking powder.

Place sugar, butter, and vanilla in a large bowl; beat with a spoon or mixer until fluffy.

Add eggs first, mixing well. Then add almond extract.

Mix flour and buttermilk into the butter mixture. Stir well.

Pour batter into a loaf dish, 8 by 14. However, if you have mini loaf pans [5 3/4 x 3 3/4–inch] you can make about 5 with this batter. However, with an 8 by 14, you can make two loaves or a loaf and pound cupcakes.