Almond Cake

You’ll Need:

1 cup butter, softened
1 cup granulated sugar
3 eggs
1 can Solo Almond Filling
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
1 cup confectioners sugar
2 tablespoons light cream or milk
1/4 teaspoon almond extract

Procedures: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.

Beat butter and granulated sugar in a large bowl with an 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 the prepared pan. Bake for 50 to 55 minutes or until the cake tester inserted in the center comes out clean. Cool in a pan on a wire rack for 10 minutes. Remove from pan and cool completely on rack.

To make the glaze, combine the confectioners’ sugar, cream, or milk and almond extract in a small bowl. Stir until blended and smooth. Spoon or drizzle over the top of the cake. Let stand until the glaze is set.

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