Almond Pound Cake

A rich cake that is especially nice in the spring.

1 cup butter

1 (8 oz.) pkg. cream cheese

6 eggs

3 cups flour

1 t. baking powder

¼ t. salt

2 cups sugar

1 t. almond extract 

Allow butter, cream cheese and eggs to stand at room temperature for 30 minutes.  Grease and lightly flour a 10-inch Bundt pan.  Combine flour, baking powder and salt.  Set aside. 

Preheat oven to 325°.  In large mixing bowl beat butter and cream cheese with electric mixer until softened and blended.  Gradually add sugar, 2 T. at a time.  Beat about 5 minutes until light and fluffy.  Add almond extract.  Add eggs, 2 at a time, beating on low.  Gradually add flour mixture and beat until just combined.  Spoon into prepared pan. 

Bake about 65 minutes or until cooked through.  Cool 15 minutes and then invert onto a plate.  Cool completely for at least 2 hours.  Glaze.  This could also be baked in loaf pans and served with fresh fruit and whipped cream.

Glaze: 

1 ½ cups powdered sugar

3 oz. cream cheese

½ t. almond extract

1 – 2 T. milk 

Mix to make of glazing consistency.