Cream butter and sugar in electric mixer. Add almond paste and beat for
three minutes or until very fluffy. Add eggs, one at a time and beat
thoroughly. Continue beating for fifteen minutes. Add flour, salt and
Kirschwasser. Beat three more minutes. Place in 8 inch pan which has been
oiled, floured and lined with wax paper. Bake at 350 degrees for 45
minutes. Cool. Refrigerate for 2 hours. Sprinkle with powdered sugar before
serving. Serves: 8
This is easy to make and with an electric mixer you can walk away from --
It doubles nicely. The cakes do freeze well.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro
<lss@coconet.com> on Jan 4, 1998
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