
Almond Pound Cake
3 cups all-purpose flour
½ tsp baking powder
3 sticks Fleischmann’s unsalted margarine sticks
2 ½ cups sugar
5 eggs
2-3 tsp almond extract*
2 tsp vanilla extract
1 cup rice milk
· Preheat oven to 300 °F
· Lightly grease and flour a 10-inch bundt pan.
· Combine and whisk the flour and baking powder in a medium bowl.
· Cream margarine with sugar until light and fluffy.
· Add 1 egg at a time. Beat well after each addition.
· Add almond and vanilla extracts.*
· Mix the flour into the margarine mixture alternating with the milk (starting and ending with the milk.
Pour into the prepared pan.
Pour into the prepared pan.
· Bake for 1-1.5 hrs.
· Cool 10 minutes then turn out onto a wire rack and cool completely.
* If you don’t want a strong almond flavor, then add only 2 tsp of the almond extract.
Strawberries
2 pounds of strawberries hulled and cut into large pieces
¼ cup sugar (adjust to according to the sweetness of the strawberries and taste)
1 tsp vanilla extract
1-2 tbsp Grand Marnier (according to taste and is optional.)
½ tsp lemon juice
· Combine all the ingredients in a medium bowl.
· Stir to mix.
· Set aside for 1-2 hours. (To speed up the maceration, place in the microwave for 30-60sec).
Dream Whip
1 cup sugar
⅓ cup water
¼ tsp cream of tartar
2 egg whites
1 tsp vanilla
· Wipe down your mixing bowl and beaters with lemon juice.
· Place the egg whites and vanilla into a mixing bowl.
· Combine sugar, water, and cream of tartar in a sauce pan.
· Bring to a boil and cook until the sugar is dissolved.
· Very, very slowly add the sugar mixture to the egg whites, beating constantly on high speed for about 5-7 minutes or until stiff peaks form.
· Store in an airtight container in the refrigerator.
**Don’t make more than ½ a day before serving as it doesn’t last much longer than 2 days.
Prepare
· Spoon some of the strawberries onto a slice of pound cake and a dollop of Dream Whip on top of it all.
· Enjoy!