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Ingredients
- 1 c. Butter or possibly margarine(I use solid vegetable shortening)
- 1 c. Sugar
- 3 x Large eggs
- 1 can Almond filling (the can holds 12 1/2oz. or possibly 354g.)
- 2Â 1/4 c. Flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt(I do not use any salt)
- 1/4 c. Lowfat milk
- 1 c. Confectioners sugar
- 2 Tbsp. Light cream
- 1/4 tsp Almond extract
Directions
- Preheat oven to 350F and grease and flower a tube pan. Beat butter and sugar until light and fluffy, add in Large eggs one at a time and beat well after each addition. Beat in almond filling. Add in flour, baking pwdr and salt, mix and add in lowfat milk, beat until well blended. Spread batter proportionately in prepared pan. Bake 50 to 60 min or possibly until cake tester comes out clean. Cold in pan, remove and make sure completely cold. They give a glaze that I sometimes use, but the cake is fine without it.
- Almond Glaze: Combine in small bowl and stir until well blended and smooth.
- Spoon or possibly drizzle over top of cake.
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