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.”
Ok. Thanks. 
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!
~Leah
- 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.
oh my god, this cake is so good. i don’t have a mixer so i beat it all together by hand and it still turned out.
Hi….I just saw this wonderful recipe on the Pioneer Woman’s Tasty Kitchen and it sounds wonderful but I have never heard of the Solo almond feeling….so I googled it. Is the internet right is’t about $20 a can???? Please help…thanks
Goodness no! I’m not sure of the EXACT cost but when I get it at my local grocery store, it’s between 3 and 4 dollars. It’s usually in the baking aisle and it’s in a can with other cans of different flavors (apple, cherry, etc). When you saw it for $20 online, was that at Walmart? Because I did see it for that much there, but that was for a 6 pack. Keep us posted if you find it!
Thanks,
Leah