"Hunger is the best sauce in the world."--Cervantes

Almond Cake Recipe

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This recipe for Almond Cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mama
Added: Sunday, February 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter or margarine, softened
1 c. granulated sugar
3 eggs
1 can of SOLO almond filling
2 1/4 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/4 c. milk

GLAZE:
1 c. confectioners sugar
2 T. light cream

Directions:
Directions:
Preheat oven to 350. Grease and flour 10" tube pan or 12 c. Bundt pan. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake 50 to 55 minutes or until cake
tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. After cake is cooled
completely slice in half across entire cake width wise--remove top half of cake and spread raspberry preserves over bottom half of cake--put top of cake bake on bottom and then spoon glaze over top of cake.

Personal Notes:
Personal Notes:
This is Papa's favorite cake!!

 

 

 

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