The almonds need not be blanched, just sliced fine. Sift flour and baking
powder together, then set aside. Cream the eggs and sugar thoroughly. Add
the extract and water and beat hard. Add the sliced nuts and flour, beating
lightly until thoroughly mixed. Pour the batter into a greased pan,
sprinkle sugar over the top and bake at 350 f until brown. Allow the cake
to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook
Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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