Almond Pound Cake

Almond Pound Cake has been a long-standing tradition in my family. Every year at Christmas, we would spend a whole day baking pound cake and then on Christmas Eve, we would take plates around to friends & neighbors and sing carols at their doors. I never really knew where the recipe came from until I found it in my grandma's cookbook. In it she said that she got the recipe from a good friend of her's that she met when she joined the church in Odense, Denmark. They came over to America together and lived in Provo until she moved to Salt Lake City. She translated the danish recipe, called "Mazarinkage", to Almond Pound Cake.

Recipe By: Tove Reschke

1 3/4 square margarine
1 1/4 c. sugar
2 c. sifted flour
3/4 c. milk
1 tsp. baking powder
2 eggs
1-2 tsp. almond flavoring

Preheat oven to 375 degrees. Cream margarine gradually adding sugar. Beat well. Add eggs one at a time, beating well each time. Mix flour and baking powder together. Add to the batter, alternating with milk and ending with flour. Pour into two greased foil lined small loaf pans.
Bake for 45-60 minutes. Do not open oven door for the first 45 minutes.