Greek Spiced Cake
|Yellow cake mix||1 (Pillsbury Plus)|
|Water||1 Cup (16 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1 Tablespoon|
|Grated lemon peel||2 Teaspoon|
|Chopped almonds||1⁄2 Cup (8 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Brandy/1 tablespoon water and 1 teaspoon brandy extract||2 Tablespoon|
|Sliced almonds/Slivered almonds||1⁄3 Cup (5.33 tbs)|
Heat oven to 325Â°F.
Grease and flour two 8 or 9-inch round cake pans.
In large bowl, blend all cake ingredients except 1/2 cup chopped almonds at low speed until moistened.
Beat 2 minutes at highest speed.
Fold in almonds.
Pour into prepared pans.
Bake at 325Â°F. for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Turn each cake upright onto a serving plate.
In small bowl, blend powdered sugar and 2 tablespoons brandy; spoon over tops of cakes; sprinkle with 1/3 cup almonds.