Almond Cold-Oven Cake

Here's a flavorful pound cake that...as its name suggests...does not require pre-heating your oven. Perfect for summer baking. And perfect topped with summer fruit like peaches...


Almond Cold-Oven Cake
1 1/2 cup butter, softened
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings.


Sprinkle almonds in bottom of greased and floured 10-inch tube pan; pour batter over almonds. Place in cold oven. Turn oven on to 350; bake 1 hour and 10 minutes or until toothpick inserted in center of cake come out clean. Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.