Sugar-Cookie Pound Cake
3 cups sugar-cookie crumbs (either homemade or
store-bought)
2 cups sliced almonds,
coarsely ground
1 cup unsalted butter, softened
2 cups sugar
6 eggs
1/2
cup flour
1/2 cup half-and-half
1
Tbs. vanilla extract
2 tsp. almond extract
Preparation:
Crush sugar cookies to a fine crumblike texture
and grind
almonds with a chef's knife.
Put
butter in a mixer and soften.
Add
sugar to butter gradually.
Add
eggs one at a time until thoroughly
incorporated.
Stir until mixture has no lumps.
In a separate bowl, mix flour and sugar-cookie
crumbs.
Put a mixer on low speed, then add cookie-crumb
mixture
and half-and-half intermittently.
Add extracts and continue to mix.
Add almonds last, mixing in thoroughly but be
careful
not to over-beat.
In a bundt pan, cut parchment paper to fit the
bottom
of the pan and place inside.
Grease pan and parchment paper and flour heavily.
This cake does not rise a lot.
Bake in a 300-degree F oven for two hours.
Remove and cool in the pan on a wire rack.
When cool, peel away parchment paper and
dust
heavily with powdered sugar.
"!! A recipe shared lives forever.
Deborah thank you