Sometimes I just get tired of the same recipes and have to create something different or make variations to recipes I already have.
That's what I have done today. I came up with Blueberry Almond Pound Cake. If you already have my cookbook "Cast Iron Pam"
Healthful cooking you already have the main recipe, Sour Cream Pound Cake. Just add 1 cup of dried Blueberries and 3/4 cup finely
chopped Almonds, and use Almond extract in place of the Lemon extract. For those of you that do not have my cookbook the recipe is
below. I hope you enjoy it.
Blueberry Almond Pound Cake
8 large Eggs
3 cups Evaporated Cane Juice
2 cubes Butter-melted
1 cup Sour Cream
1 tsp. Vanilla extract
1 tsp. Almond extract
3 cups All Purpose Flour
1 cup dried Blueberries
3/4 cup Almonds-finely chopped
1/4 tsp. Baking Soda
Preheat oven to 350 degrees.
Grease and Flour 3 loaf pans.
Mix ingredients in order.
Fill loaf pans half way.
Bake 45-50 mins. checking after 45 mins.
When the toothpick comes out clean it's done.
Great with a cup of black coffee.
Eat and enjoy, but not too much or you'll get a tummy ache.