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Almond-Poppy Seed Pound Cake
Cake Recipes from AlansKitchen.com
Makes 12 servings

Instead of fat and calories, all this pound cake recipes needs is a simple dusting of powdered sugar.

Ingredients

  • 3 - cups Original Bisquick® mix
  • 1-1/2 - cups granulated sugar
  • 1 - cup sour cream
  • 3/4 - cup butter, softened
  • 1/2 - cup all-purpose flour
  • 1/4 - cup poppy seed
  • 1 - teaspoon almond extract
  • 1/8 - teaspoon salt
  • 6 - eggs
  • Powdered sugar, optional

Directions

Preheat oven to 350ºF. Grease bottom and side of 12-cup bundt cake pan or 2 loaf pans, 9x5x3 inches, with shortening and lightly flour.

  1. In a large bowl, add Bisquick, granulated sugar, sour cream, butter, flour, poppy seed, almond extract, salt, and eggs. 
  2. With an electric mixer on low speed, beat for 30 seconds. 
  3. Make sure to scrape bowl often. 
  4. Set speed to medium and beat for 4 minutes. 
  5. Again, make sure to scrape bowl often. 
  6. Pour batter into pan.
  7. Bake for 50 to 55 minutes or until toothpick inserted near center comes out clean. 
  8. Cool 15 minutes. 
  9. Turn pan upside down onto wire rack or heatproof serving plate and remove pan. 
  10. Cool completely, about 1 hour. 
  11. Sprinkle with powdered sugar.

High Altitude (above 3500 ft): use 3-1/4 cups Bisquick, 1-1/4 cups granulated sugar and 1/2-cup butter.


 

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