The Junior League of Little Rock has printed many good cookbooks. I have them all, but I can’t seem to put my hands on the green one, the Little Rock Cooks cookbook. But I have made the following pound cake so many times I think I’m pretty close to the recipe.
Whip this up one day this week for your family, your office or whomever. You’ll love it! I sometimes make my own whipped cream to serve on top. It is so good either way.
Pound cakes get their name from the fact that it took a pound of butter, a pound of sugar, a pound of flour and a pound of eggs to make them. In fact, they weighed FOUR pounds!
But in modern times, we use fewer ingredients, and the yield is much smaller.
Almond Pound Cake
- 2 sticks butter
- 2 cups sugar
- 2 cups sifted flour
- 5 large eggs
- 1 Tb vanilla
- 2 tsp almond extract
- Soften butter and then mix until creamy.
- Gradually add 2 cups of sugar.
- Add 1 egg at a time, mix thoroughly after each egg and alternate with ½ cup of flour at a time.
- Add vanilla and almond flavorings.
- Spray bundt pan with non-stick spray.
- Bake about 1 hour at 325 to 350 degrees.