ALMOND CREAM CHEESE POUND CAKE

Steps:

• 1. Grease and flour 2 small or 1 large loaf pan. Measure self rising flour and almond flour, mix and set aside. Preheat oven to 325%
• 2. In a large mixing bowl using an electric hand mixer, beat the butter and cream cheese well, add both sugars, beat well until fluffy, about 3 minutes. Add eggs one at a time beating well after each, scrape sides as needed.
• 3. Add the flour mixture and room temperature heavy whipping cream alternately, ending with flour. Scrape down sides as needed. Add vanilla extract and mix in well.
• 4. Pour into prepared pans, tap gently on counter top. I place my loaf pans onto a small baking pan then place into preheated oven.
• 5. Bake for approximately 50 minutes and check with a cake tester,tester should come out clean. I checked mine at 45 and them removed at 50 minutes.
• 6. Prepare the glaze just before done time by putting 1/2 stick butter, both 1/3 cups of sugars and 1 Tablespoon water over medium heat and bring to boil stirring constantly to melt sugar and butter until smooth. Remove from heat and add vanilla extract, stir well. Set aside.
• 7. Once cakes are removed from oven, gently poke small holes into cakes, gently spread approximately 3 Tablespoons of glaze over each loaf, let sit in pan about 15 minutes. Carefully remove from pans, place onto cake plate and add remaining glaze (reheat if needed)
• 8. Note: if you don't care for the grittiness of brown sugar glaze you can use just granulated sugar 2/3 cup to make a glaze.