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Almond Vanilla Pound Cake
The following recipe uses double-strength Mannix Almond-Vanilla Extract. (Ordinarily you would use a teaspoon of two different types of extract.) 

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
3 cups all-purpose flour
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon Mannix Almond-Vanilla Extract

Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.

In the bowl of a mixer, cream butter and sugar together and then add sour cream. Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add Mannix Almond Vanilla Extract and stir to combine. Pour into prepared pan and bake for 1 hour and 15 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack. Frost cake when completely cooled. *Adapted from a Paula Deen recipe.

Almond Buttercream Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners sugar
1 1/2 teaspoons almond extract
1/4 cup half and half

With an electric mixer, cream butter in a large mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to your liking (about 2 minutes). Mix in half and half. Add almond extract and stir to blend. Frost cake when fully cooled. If you are not using the frosting immediately, store it, covered, in the refrigerator and then bring it to room temperature just prior to using.

Yield: 3 cups