Eagle Brand Milk Pound Cake (with almond glaze)

Sweet Harold sent me the recipe for this decadent pound cake last week.  He only had a screen shot of a typewritten recipe, so I can't give credit for the source.  However, I did change the vanilla flavoring for almond extract.  If you want to use vanilla instead, it's perfectly fine with me!

4 sticks butter, unsalted, softened

2 cups sugar

6 large eggs, room temperature

3 cups all-purpose flour

1 can Eagle Brand condensed milk (14 oz.)

1/2 t. pure almond extract

Preheat oven to 325 degrees F.

Grease a 10 cup tube pan with shortening and coat with flour, shaking out excess flour.  Set aside.

Using a large stand mixer, cream butter and sugar together on medium speed until light and fluffy, about 5 minutes.

On low speed, add the eggs one at a time, just until the yellow is incorporated.

On low speed, add 1 cup of the flour and let mix in completely.  Then add 1/2 of the milk.  When it's mixed in, add another cup of the flour, followed by the remaining milk.  Add the remaining cup of flour and make sure everything is incorporated.  Stop mixer and scrape down sides and bottom of mixing bowl with a spatula to get all ingredients combined.

On low speed, add in the almond extract.

Pour/spoon batter into prepared pan.  Tap pan lightly on counter top a few times to remove any air bubbles.

Place in oven and bake for 1 hour and 20 minutes.  Check with a cake tester to see if cake is baked through.  If any wet batter remains on the tester, continue baking at 5 minute intervals, until the tester comes out clean.

I had to bake for an addition 15 minutes.

Remove from oven and place on a cooling rack in the pan.  Let rest for 15 minutes.

Remove cake from pan and let it cool on the rack until completely cool to the touch.

At this point, you have a perfectly delicious and enjoyable pound cake.  Pour yourself a glass of milk or brew a cup of coffee and enjoy!

But.....if you want to really make it special, make a powdered sugar almond flavored glaze!

You'll need:

1 cup powdered sugar

1 - 2 T. heavy cream

2 t. pure almond extract

Whisk these ingredients together until the glaze is smooth.  You may need more or less heavy cream or milk to get the consistency you like.  If 2 t. of almond is too much for your taste, cut it back to 1 t.  I love it, so 2 t. is was!

Drizzle glaze over top of the cake so that it runs down the sides and into the middle.

Isn't that beautiful?

Again, now you have a perfectly gorgeous cake to serve to family and friends.....but if you want to go a little bit more over the top....add some sliced strawberries!

Trust me, you're going to love this one!