|Sifted all purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||2 Teaspoon|
|Butter||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Almond cake and pastry filling||12 Ounce (1 Can / About 1 1/4 Cups)|
|Milk||1⁄4 Cup (4 tbs)|
|Almond icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Sift flour, baking powder, and salt together; set aside.
Cream the butter with extract.
Add sugar gradually, beating vigorously.
Add the eggs, one at a time, beating until light and fluffy after each addition.
Mix in the almond filling.
Beating only until blended after each addition, alternately add dry ingredients in thirds and milk in halves to creamed mixture.
Turn batter into a prepared 9-inch tubed pan.
Bake at 350°F 50 to 60 minutes, or until cake tests done.
Cool on wire rack as directed for butter-type cakes.
Spoon Almond Icing over cake.
Top with toasted almonds. if desired.