{"id":1438,"date":"2011-11-29T23:22:05","date_gmt":"2011-11-30T06:22:05","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=1438"},"modified":"2011-11-29T23:22:05","modified_gmt":"2011-11-30T06:22:05","slug":"almond-pound-cake","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=1438","title":{"rendered":"Almond Pound Cake"},"content":{"rendered":"<ul>\n<li>Slivered blanched almonds, 1 c.<\/li>\n<li>Unsalted butter, 1 c. at room temperature<\/li>\n<li>Granulated sugar, 2 c.<\/li>\n<li>Eggs, 6<\/li>\n<li>Vanilla extract, 1 1\/2 tsp<\/li>\n<li>Almond extract, 1\/2 tsp<\/li>\n<li>Flour, 3c.<\/li>\n<li>Baking soda, 1\/4 tsp<\/li>\n<li>Salt, 1\/4 tsp<\/li>\n<li>Sour cream, 1 c.<\/li>\n<li>Sliced almonds, 1\/2 c. (optional)<\/li>\n<li>Powdered sugar<\/li>\n<\/ul>\n<p>Preheat oven to 350, w\/ rack in middle. \u00a0Butter &amp; flour a 10&#8243; bundt pan or two 8.5&#215;4.5&#8243; loaf pans. \u00a0In a food processor, process the slivered almonds until finely ground<\/p>\n<p>In large bowl, use electric mixer on medium to beat together the butter and granulated sugar until creamy. \u00a0Add the eggs one at a time, beating well after each addition. \u00a0Stir in the vanilla and almond extracts. In another bowl, sift flour, baking soda and salt. \u00a0Add the dry ingredients to the wet ingredients in 2 additions, alternating with the sour cream and beating on \u00a0low speed after each addition until smooth. Stir in the ground almonds. \u00a0Spread the batter evenly in the prepared pans(s). \u00a0 If using loaf pans, sprinkle with sliced almonds.<\/p>\n<p>Bake until cake is golden and a toothpick inserted into the center comes out clean, 1 &#8211; 1 1\/4 hours. Let cool in the pan on a wire rack for 10 minutes, then invert the cake on the rack and lift off the pan. \u00a0Let cake cool completely, dust the top with powdered sugar<\/p>\n<p>Cut into slices and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slivered blanched almonds, 1 c. Unsalted butter, 1 c. at room temperature Granulated sugar, 2 c. Eggs, 6 Vanilla extract, 1 1\/2 tsp Almond extract, 1\/2 tsp Flour, 3c. Baking soda, 1\/4 tsp Salt, 1\/4 tsp Sour cream, 1 c. Sliced almonds, 1\/2 c. (optional) Powdered sugar Preheat oven to 350, w\/ rack in middle. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1438","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1438"}],"version-history":[{"count":1,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1438\/revisions"}],"predecessor-version":[{"id":1439,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/1438\/revisions\/1439"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1438"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}