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tastefully simple almond pound cake mix

Gretchen's picture

Where/what is it?  I just add almond extract to my MIL's recipe.

Gretchen

Gretchen
Biscuits's picture

(post #63401, reply #1 of 15)

Are  you talking about Tastefully Simple, those home-parties where they sell mixes of stuff?


You actually LIKE that pound cake?  It's nothing like a real poundcake made from scratch. 


Ancora Imparo -

Ancora Imparo -

Bethany's picture

(post #63401, reply #4 of 15)

I had the Almond poundcake and the cranberry poundcake for the first time at a PTA meeting last week and it was wonderful. So wonderful that I'd like to order some of the mix. It's perfect for someone who hates baking, like me. In fact, it's perfect for anyone who likes it. ;-)

 


Pigtails are just about as much fun as hair can have. It's like a party for your head!

 

Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

Gretchen's picture

(post #63401, reply #2 of 15)

MIL??????


Shorthand for mother-in-law.


Gretchen
Gretchen
CookiM0nster's picture

(post #63401, reply #3 of 15)

Welcome!

I gather from other people's comments that you're talking about a cake mix? One thing you won't find much of on this site are recipes using mixes or pre-prepared foods, or recipes attempting to copy them. You will, however, find lots and lots of from scratch recipes, and people willing to help you find one that suits your tastes.

We had an extensive discussion of pound cakes a while back. With any luck, one of the folks with better searching skills than I have will be able to provide you with a link to it.

Bethany's picture

(post #63401, reply #5 of 15)

Mixes Shmixes.... it's just GOOD. Nobody is big on mixes here, but this is an exception IMO.

 


Pigtails are just about as much fun as hair can have. It's like a party for your head!

 

Napoleon, don't be jealous that I've been chatting online with babes all day. Besides, we both know that I'm training to be a cage fighter.

ashleyd's picture

(post #63401, reply #6 of 15)

No problem with sharing, just don't expect advice in depth!


“In victory you deserve Champagne, in defeat you need it.”
Napoleon Bonaparte

Age is unimportant unless you’re a cheese.

emmie's picture

(post #63401, reply #7 of 15)

Here's some advice for you girl,          NEVER MENTION COOL WHIP!

Wolvie's picture

(post #63401, reply #8 of 15)

e mail? Someone e mailed you on this?


Or do you set your preferences to receive replies as e mails?


Just curious - or appalled, if it's the former :-)


Edit: (appalled that someone would email you for using a mix, not for using the mix, - just clarifying)



Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 


Edited 1/20/2005 8:33 am ET by Wolvie

 

Jean's picture

(post #63401, reply #9 of 15)

She may have this box checked in her Preferences.


E-mail Notification
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I forgot it was there. :-/


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


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Wolvie's picture

(post #63401, reply #10 of 15)

that's why I offered that as a choice. ;-)

Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 

 

Jean's picture

(post #63401, reply #11 of 15)

Oopps, how did I miss that?  Easily, I guess.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Wolvie's picture

(post #63401, reply #12 of 15)

;-)

Men in authority will always think that criticism of their policies is dangerous. They will always equate their policies with patriotism, and find criticism subversive.   Henry Steele Commager



 

 

KarenP's picture

(post #63401, reply #13 of 15)

 If you want good and you want Almond, try Mean's almond butter cake in tried and true. 

moxie's picture

(post #63401, reply #14 of 15)

I think this may be the recipe for the cake Karen recommended. It can be a little hard to find old threads. Nice to have you here.


http://forums.taunton.com/tp-cookstalk/messages?msg=16143.1


"I have always relied on the kindness of strangers." - Blanche Dubois

MadMom's picture

(post #63401, reply #15 of 15)

If you want a delicious pound cake, try this one, which I posted a while back.  (Can never manage to make a link, so just copied it!)


Okay, here 'tis...but it isn't really my recipe. I got it off the Perfect Puree web site, while looking for a way to use up a small 4 oz. sample of their pear puree. Local guy doesn't carry that particular flavor, so I've found that you can just take canned pears, whiz them in the blender, and make your own, and it works just as well. I've never made the sauce; the cake is delicious on its own.

Sour Cream Pear Poundcake with Pear Liqueur Sauce
Servings: 18
Makes: two 9" x 5" pound cakes
Preparation time: 30 minutes + 1 hour baking time

Poundcake

8 ounces butter at room temperature
2¾ cups granulated sugar
6 extra large eggs
3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
4 ounces sour cream
4 ounces The Perfect Purée Sir William Pear, thawed
½ teaspoon vanilla
Pear Sauce (see recipe below)

Method:

Preheat oven to 325° F. Grease and flour bottom and sides of two 9x5-inch loaf pans. In a large mixer bowl, beat butter on medium speed of electric mixer until creamy. Gradually beat in sugar until mixture is light and fluffy. Beat in eggs, one at a time, beating about 1 minute after each, scraping bowl frequently. Beat 2 minutes more.

In a small bowl stir together flour, salt, and baking soda. In another small bowl stir together sour cream, Sir William Pear purée, and vanilla.

Add some of the flour mixture to butter mixture, beating on medium speed of mixer until blended, then add part of the sour cream mixture, beating well. Continue beating in flour and sour cream mixtures alternately, ending with flour mixture.

Pour batter into prepared pans. Bake for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans 15 minutes; turn out onto wire racks to cool.

Pear Sauce

4-5 tablespoons sugar
2 tablespoons cornstarch
16 ounces The Perfect Purée Sir William Pear, thawed
Method:

In a medium saucepan, stir together, 4 to 5 tablespoons granulated sugar (to taste) and 2 tablespoons cornstarch.

Stir in 16 ounces Sir William Pear

Cook and stir over medium heat until mixture thickens and bubbles.

Cook and stir 2 minutes more; remove from heat.

Cool slightly. Serve warm or cover and chill until serving time.

Yields about 2 cups sauce.

Flavor Variations:

Match other berry flavors from The Perfect Purée of Napa Valley with a complementary liqueur. For instance, Marion Blackberry and framboise or blackberry brandy or Classic Cassis purée and Creme de Cassis liqueur.

Variation:

Add 1 to 2 tablespoons pear brandy to sauce after cooking.




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