*** Note to LD: Do not make this again until you get a different bundt pan.
A longtime favorite from the can of Solo Almond Filling.
Cake
- 1 c. butter, softened
- 1 c. sugar
- 3 eggs
- 1 can Solo Almond Cake and Pastry Filling
- 2 1⁄4 c. all-purpose flour
- 2 tsp. baking powder
- 1⁄2 tsp. salt
- 1⁄4 c. milk
Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan.
Cream butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.
Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.
Almond Glaze Topping
- 1 c. confectioners sugar
- 1⁄4 tsp. almond extract
- 2 TBS. light cream
To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Optional: top with fresh fruit and whipped cream.