All Around Almond Cake
|Regular flour||2 1⁄4 Cup (36 tbs), sifted (Pillsbury Best)|
|Baking powder||2 Teaspoon|
|Butter||1 Cup (16 tbs) (Land O Lakes)|
|Sugar||1 Cup (16 tbs)|
|Canned almond filling||12 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
Grease bottom of 9 or 10-inch tube pan.
Sift flour with baking powder and salt.
Cream butter in large mixing bowl.
Gradually add sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each.
Blend in almond filling.
At low speed add half of dry ingredients, then add milk.
Add remaining dry ingredients.
Blend well after each addition.
Pour into pan.
Bake at 350° for 45 to 50 minutes until cake springs back when touched lightly.
Do not invert.
Serve plain or frost top with Almond Glaze, allowing to drip down sides.
Decorate with sliced almonds.