| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped almonds |
| 1 | pk | P.Plus Yellow Cake Mix |
| 1/2 | c | Orange juice |
| 1/2 | c | Water |
| 1/3 | c | Oil |
| 1/2 | ts | Almond extract |
| 3 | x | Eggs |
| Whole almong | ||
| 1/2 | c | Apricot preserves |
| 2 1/2 | ts | Orange juice |
INSTRUCTIONS
GLAZE Heat oven to 350F. Generously grease bundt or 10-inch tube pan. Gently press 1/2 c. chopped almonds in bottom and half way up sides of pan. In large bowl, combine cake mix, 1/2 c orange juice, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in whole almond. Carefully pour batter into prepared pan. Bake at 350F for 35-45 minutes or until toothpick inserted in center comes out clean. cool upright in pan 10 min.; invert onto serving plate. In small bowl, combine all glaze ingredients;blend well. Spoon over warm cake. Cool completely. The "Almond Legend" is that whoever gets the whole almond is assured of good luck. From: Pillsbury "Best of the Bake Off Contest" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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