This rich, buttery pound cake is made with whole wheat flour and blanched almonds. Try replacing all or a portion of the almonds with another nut such as pistachio, hazelnut, or pecan. This cake is delicious the day it is baked but reaches its prime about three days after baking. The nut oils condense the cake, making the texture extra dense. Serve alone, or with a scoop of ice cream or a dollop of fresh whipped cream. Recipe courtesy of Mary Helen Leonard from Mary Makes Good.