| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine(I use solid vegetable shortening) |
| 1 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
cn |
Almond filling (the can holds 12 1/2oz. or 354g.) |
| 2 1/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt(I don't use any salt) |
| 1/4 |
c |
Milk |
| 1 |
c |
Confectioners sugar |
| 2 |
tb |
Light cream |
| 1/4 |
ts |
Almond extract |
INSTRUCTIONS
ALMOND GLAZE
Preheat oven to 350F and grease and flower a tube pan. Beat butter and
sugar till light and fluffy, add eggs one at a time and beat well after
each addition. Beat in almond filling. Add flour, baking powder and salt,
mix and add milk, beat till well blended. Spread batter evenly in prepared
pan. Bake 50 to 60 minutes or till cake tester comes out clean. Cool in
pan, remove and make sure completely cool. They give a glaze which I
sometimes use, but the cake is fine without it.
Almond Glaze: Combine in small bowl and stir till well blended and smooth.
Spoon or drizzle over top of cake.
Posted to JEWISH-FOOD digest V96 #58
Date: Tue, 22 Oct 1996 18:09:57 -0400
From: CENCARP@aol.com
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