In the interest of complete honesty on this blog, I have to say…I got nuthin’.
I don’t know if it’s the post-turkey, end-of- the-kids-being-home-all-week, ready-for-bed brain but I’ve been sitting here for 2 hours telling myself, “Alright! Pick up that netbook and write about that awesome almond cake for your post for tomorrow!” I knew that sometimes I’d struggle trying to figure out what to say about some recipes if I didn’t have some personal anecdote about it, but I certainly did not think it would happen on my THIRD post! I even just asked my Lucky guy if he had any special memories about it (I got the recipe from his mom when we were dating) and he said, “No, I just remember that my mom would make it and I liked it.”
So, I can give you the facts. This cake is like pound cake on crack – if you like almond, you’ll love this cake. It is a recipe from a SOLO cookbook from 1988 and is one of the easiest cakes I make. Always a crowd pleaser. Enjoy!
- 1 c. butter, softened
- 1 c. sugar
- 3 eggs
- 1 can Solo almond filling
- 2¼ c flour
- 2 tsp. baking powder
- ½ tsp. salt
- ¼ c. milk
- Almond Glaze:
- 1 c confectioners/powdered sugar
- 2-3 Tbsp. whipping cream
- ½ tsp. almond extract
- Preheat oven to 350. Grease and flour (I always cheat and use the baking spray with flour in it) a 12-cup Bundt pan.
- Beat butter and sugar in large bowl with electric mixer until light and fluffy.
- Add eggs, 1 at a time, beating well after adding each one.
- Beat in almond filling until blended.
- In a separate bowl, stir flour, baking powder, and salt untli mixed.
- Add to the almond mixture alternately with the milk, beginning and ending with the dry ingredients.
- Beat until blended.
- Spread batter evenly in the prepared bundt pan.
- Bake 50-55 minutes or until toothpick/skewer comes out clean.
- Cool in pan on wire rack for 10 minutes. Remove from the pan and cool completely on the rack.
- To make the glaze, combine the powdered sugar, cream, and almond extract in a small bowl and stir until blended and smooth. Spoon or drizzle over the top of the cake. Let stand until the glaze is set.