Almond Pound Cake

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Time for another classic cake recipe: Almond pound cake.



  • Thinly sliced almonds
  • 1/2 c. butter
  • 1/2 c. Crisco
  • 2 c. sugar
  • 6 eggs
  • 2 c. flour, sifted
  • 2 tsp. almond extract



  • 1 c. sugar
  • 1/4 c. water
  • 2 tbsp. almond extract



CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press almonds onto sides and bottom and set aside. Using mixer cream together butter, Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add flour and almond extract. Beat at high speed until butter is fluffy. Pour into pan. Bake for 1 hour.


GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract. Pour over lukewarm cake. Leave cake in pan until it has cooled completely.

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