This wonderful Vanilla Almond Pound Cake is so very tasty and moist, it doesn’t even need any icing or glaze. I plan to follow the recipe to the letter for the first time. Next time, I’d like to add a little boozy glaze. I just love a boozy little glaze.
Well, now that I have tasted it, all I have to say is Holy Cow, this cake is a winner. I do caution you to be careful of your baking time. You don’t want to overbake it. This little nugget would also go in my comfort foods list. One bite takes you back. It is very reminiscent of childhood, if you like peanut butter of course. Either creamy or chunky would be equally delish. This recipe produces a great tasting, easy to make dessert or lunchtime delight. Just add cold milk or, in my case, a lovely cup of tea.
I consider this recipe a bit labor intensive but after tasting the completed cake, it’s worth the effort. After sampling, It is definitely one of my favorites. But in all honesty, I won’t be turning this out unless it’s for a special occasion. The cake is, in my opinion, simply fabulous. I suggest doubling the cake recipe to create a larger cake.
National Bundt Day comes around each year on November 15th. It was originally proclaimed by the Governor of Minnesota in honor of Nordic Ware’s 60th anniversary, making 2016 the eleventh annual Minnesota Bundt Day, while coinciding with National Bundt Day! It is the perfect time of year since most families are pulling out recipes, preheating the oven and baking more than ever!
This Bundt cake, while continuing the lemon/orange main target flavor, it has been lightened up over the years but I thought the first recipes would be of interest. This lovely cake is not at all difficult and the bundt version bakes up beautifully. I can attest to the flavor, it’s perfect. I have to save a piece for my Home Health Nurse. It was baking when she arrived today and commented on it so I promised to save her a piece.
Once again I found time to work with my favorite media, scones! For me, baking can be a very creative outlet . Above all other recipes, scones are my most adored. They come together easily and the final result is always delicious; scone recipes are quite varied from savory to cream scones to sweet scones. I especially love how scone recipes can be slightly altered, yet produce something all together unique.
This cake is “old” enough to be considered a vintage recipe and is almost solely responsible for the rise of popularity and sales of Bundt pans.
This is a whole lot of flavor on a cake plate. It’s fairly easy to prepare but even easier to enjoy.
I’ve been impatiently waiting for International Scone Week all year. I knew the scones I wanted to present but it took a lot of research to find a starting point. Now that it’s here, I hope my recipe won’t disappoint.
While this cake was baking, the house was filled with the most enticing aroma. When working with culinary lavender, it’s best to remember that a little goes a long way. If you use too much it just tastes like perfume.
When I heard that our new theme was “One Thousand and One Nights”, I immediately conjured up visions of beautiful flying carpets, magic lamps and wise~cracking Djinn and genies . This is a one~off Persian, Cardamom and Orange cake adapted from Amy Glaze at Amy Glaze’s Pommes d’Amour. Thank you Amy for this fabulous cake which was adjusted only a little.