White Chocolate Almond Pound Cake White Chocolate Almond Pound Cake

[migration] empty title 146 Image by: [migration] empty title 146 Author: Canadian Living

With all the buttery denseness of a pound cake, this one has the added glamour of white chocolate.

  • Portion size 24 servings
  • Credits : © CanadianLiving.com




In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in almond extract. In separate bowl, whisk together flour, ground almonds, baking powder and salt; add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Stir in slivered almonds and chocolate chips. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until golden and cake tester inserted in centre comes out clean, about 1-1/2 hours. Let cake cool in pan on rack; turn out onto plate and let cool.

Topping: Drizzle white chocolate down centre of loaf; sprinkle with almonds. (Make-ahead: Wrap in plastic wrap and store for up to 3 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut into 12 slices; cut each in half.

Nutritional facts <b>Per serving:</b> about

  • Sodium 140 mg
  • Protein 4 g
  • Calories 239.0
  • Total fat 13 g
  • Cholesterol 48 mg
  • Saturated fat 6 g
  • Total carbohydrate 27 g


  • Iron 6.0
  • Folate 9.0
  • Calcium 4.0
  • Vitamin A 9.0
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Baking & Desserts

White Chocolate Almond Pound Cake