|Shortening||1⁄2 Cup (8 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Eggs||2 , well beaten|
|Baking powder||2 Teaspoon|
|Sifted cake flour||1 1⁄3 Cup (21.33 tbs)|
|Almond extract||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Finely chopped blanched almonds||1 Cup (16 tbs)|
Work the shortening with a spoon until fluffy and creamy.
Then add the sugar gradually, while continuing to work with a spoon until light.
Add the eggs and beat well with a spoon.
Add the dry ingredients, sifted 3 times, alternately in thirds with the almond extract and milk conbined.
Add the almonds and bake in greased and floured 2 1/4" cupcake or muffin pans in a moderately hot oven of 375°F for 20-25 min or until done.
Serving size: Complete recipe
Calories 3591 Calories from Fat 2096
% Daily Value*
Total Fat 231 g354.7%
Saturated Fat 37.9 g189.7%
Trans Fat 13.5 g
Cholesterol 430.5 mg143.5%
Sodium 1451.7 mg60.5%
Total Carbohydrates 333 g111.1%
Dietary Fiber 25.7 g102.8%
Sugars 163.3 g
Protein 82 g164%
Vitamin A 11.3% Vitamin C
Calcium 151% Iron 127.2%
*Based on a 2000 Calorie diet