| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
10 |
Servings |
INGREDIENTS
|
|
-JUDI M. PHELPS |
| 1 |
tb |
Almonds; finely chopped |
| 1/2 |
lb |
Butter |
| 3 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Almond flavoring |
| 1 |
c |
Sour cream |
| 6 |
lg |
Eggs |
| 3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
|
|
********GLAZE********* |
| 1 |
c |
Confectioners' sugar |
| 1 |
ts |
Vanilla extract |
| 2 |
|
To 3 tablespoons champagne |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
Preheat oven to 300 degrees. Grease and flour a 10 inch bundt pan.
Sprinkle almonds on bottom and set aside. Cream the butter until it is
light and fluffy. Add the sugar one cup at a time, beating well until the
mix is smooth. Blend in the vanilla and almond flavoring and the sour
cream. Add the eggs one at a time, beating well after each addition. Sift
together the flour, salt, baking soda, and powder and add flour mix to the
cake batter mixing just enough to incorporate it. Pour batter into prepared
pan. Set in middle of oven. Bake for 1-1/2 hours or until cake tests done.
Remove from oven. Loosen edges from side of pan with spatula; set on cake
rack. Let cool 5 minutes and remove from pan. Approximately 10 servings.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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