skip to Main Content
Menu

Almond Pound Cake

Almond Pound Cake

Grandaisy Bakery in New York makes a great almond pound cake  – moist, rich with almond flavor and then there’s a surprise of  whole almonds studded here and there.  I’ve wanted to duplicate it since the first time I ate it years ago.  This seemed like a good time to try, since I also wanted to bake a thank you gift to my friend Paul, a professional photographer who lent me one of his SLR cameras for a couple of weeks (Have you noticed any difference in my photos lately?) I started out using my friend Shirley’s recipe for half-a-pound cake, a great basic pound cake recipe. But I added more flour, eggs, almond paste and made a few other changes.  This recipe made enough for one loaf pan (to give to my Paul) with enough left over to fill two small oval pans (for me!)  Not content to leave well enough alone,  I added candied orange peel I had recently prepared to some of the pound cakes.   March 2010 547 If you decide to use it, don’t get the kind that’s sold in supermarkets – you know – the kind that gives fruitcake a bad name. If you don’t want to make your own candied orange peel (but it’s easy, click here), then get some from a specialty store. You can omit the peel entirely if you like, or add nothing extra at all. March 2010 580 In one of the small pans, I pushed some whole roasted almonds into the batter. Make sure you cover them completely. March 2010 553 And here’s what I got. One big one for you, two little ones for me. March 2010 570 They may not taste exactly like Grandaisy’s, but they’re pretty close and pretty delicious.March 2010 574 Almond Pound Cake with Candied Orange Peel Printable Recipe Here 3 cups flour 1/4 tsp. baking soda 1/8 tsp. salt 2 cups sugar 1 cup butter, softened to room temperature 1 1/2 tsps. vanilla 8 ounces almond paste, room temperature 6 large eggs 1/4 cup diced candied orange peel, optional whole almonds, optional Sift flour, baking soda and salt together. Place butter, sugar, vanilla and almond paste into a mixing bowl and beat until everything is blended, three or four minutes.  Add eggs, beating in one at a time. Slowly add flour mixture and beat until blended. Fold in candied orange peel, if desired  and spoon batter into a buttered and floured large tube pan or loaf pan, two small loaf pans, or one small loaf pan and two smaller pans, as shown in the photo. Insert whole almonds into pan and cover with almonds, if desired. Bake at 350 degrees. Small pans will need one hour and larger pans will take about one hour and 10 to 15 minutes.

This Post Has 28 Comments
  1. You make pound cake sounds more delicious Linda. Love your orangette with chocolate cover. I might make it too.

  2. I've never been to Grandaisy's which is shocking and quite uncalled for! I love a good pound cake but I think this spruced up version sounds especially delicious!

  3. Oy this looks fabulous!
    I love those tiny little cakettes!
    I just brought home a baguette from Grandaisy for dinner tonight…
    Beautiful pics!

  4. The photos are indeed quite good, Linda. (She says with a twinge of envy). I am a pound-cake lover. It's like a rich, sweet bread to me. And the almonds make it special.

  5. I have never been to Grandaisy's and don't care, since I live in Jacksonville, FL and don't want to leave.

    I am too happy with your Almond Pound Cake. It is another inspiration to me.

    Your recipes are always so easy to follow.

  6. This is a lovely recipe. My favorite pound cake is in the old Silver Palate cookbook which if I remember they call Bishop's cake. The almond in the center of the slice is so charming. Thank you for sharing it. I'm always looking for wonderful cakes like this to add to my favorites.

  7. Looks delicious. I love the surprise almond in the center. Funny, when making a cake for someone else I always try to save enough batter to make a little one for me.

  8. I just wanted to let you know that I made your Parmesan Almond Crackers last night and they turned out amazingly good!

  9. Other than caramel, almond paste makes me weak at the knees. I love it. I remember Stacey's (mis)adventure in making the orange peels, so I'll skip that process. HOWEVER, the cake look simple and has "morning coffee" written all over it for me. I doubt I'd share, either. Yes, I noticed the quality of your photos– which are always good. Lucky you to play with a great camera. How I long to upgrade mine!

  10. I love a good pound cake, Linda, and this looks luscious. I love how almond paste makes it so rich, and the surprise of finding whole almonds in the cake is divine – as are your photos, which are making me drool, much like pasta "fazool"!

  11. Yum, this is my idea of the perfect sweet: rich almond and orange flavors. I would love to try a slice of these lovely little cakes with a cup of tea.

  12. Wow Linda. This is out of this world. I adore almond paste. I wonder who I could make this one for, someone who'd share a couple pieces with me lol.

    Your crackers were great by the way. I was thinking about blogging them and you again if that's ok?

    I need adopted by an Italian family. Can women with greying hair be adopted by an Italian Nonna lol?

    Laura

Comments are closed.