Pound Cake

🥘 Ingredients

• butter 1 ¼ cups
• sugar 2 ¼ cups
• eggs 7 unbeaten
• vanilla or lemon flavoring 2 ½ tsp
• flour 2 ½ cups
• sugar for toffee ¼ cup
• butter for toffee 2 Tbsp
• almond chips ¾ cup
• butter for frosting ¼ cup
• powdered sugar for frosting ½ cup
• salt 1 dash
• powdered sugar for frosting 1.33 cups
• milk 1 ½ Tbsp
• vanilla 1 tsp
• almond extract few drops
• apricot

1. 1

   butter sugar eggs vanilla or lemon flavoring flour sugar for toffee butter for toffee almond chips butter for frosting powdered sugar for frosting salt powdered sugar for frosting milk vanilla almond extract apricot jam

Cake

1. 1

   Cream butter and sugar and add 7 unbeaten eggs, one-at-a-time, beating well after each egg. Add flavoring and flour. Beat well and pour into buttered and floured bundt pan or tube pan. Bake 325 degrees for 1 hour. Cool 10 minutes before taking out of pan.

Toffee for frosting

1. 1

   Cook 1/4 c sugar, 2 Tbsp butter, and almond chips over low heat and stir until sugar melts and is brown. Spread on cookie sheet to cool, then break up into small pieces.

Butter frosting

1. 1

   Blend 1/4 c butter, 1/2 c powdered sugar, and salt until fluffy. Add 1 1/3 c powdered sugar, milk, vanilla, and almond extract. Add in pieces of toffee.

Assembly

1. 1

   Cut cake into 3 layers, spread a thin layer of apricot jam on each cake layer. Frost and sprinkle powdered sugar on top of cake.