Chances are if you’ve dined at the Inn at Warner Hall you’ve tasted this rich, flavorful Almond Pound Cake! Now, try your hand at it at home!
16 Tablespoons of butter at room temp. (2 sticks)
¾ Cup sugar
1 Tablespoon vanilla extract
3 each Eggs at room temp
1 Cup cake flour
2/3 Cup almond flour
1 teaspoon baking powder
Preheat oven to 350.
Spray a 9 inch spring form pan with non stick spray lined with parchment paper, then spray again.
Cream butter and sugar in mixer on medium high speed.
Turn mixer down to medium low and add vanilla.
Add eggs 1 at a time.
Sift together flour, baking powder, salt.
Pulse into butter mix. Be careful not to over mix.
Pour into prepared spring form pan.
Bake for approximately 1 hour
Test with a toothpick, which will be done when it comes out of the center clean.
Note: A good rule of thumb is to have all the ingredients at room temperature. This will make for easier combining and prevents over mixing.
Serve with fruit sauces or a nice whipped cream.