Thinly sliced almonds
1/2 c. butter
1/2 c. Crisco
2 c. sugar
6 eggs
2 c. flour, sifted
2 tsp. almond extract
GLAZE:
1 c. sugar
1/4 c. water
2 tbsp. almond extract
CAKE:
Preheat oven to 325 degrees.
Generously grease a large tube pan.
Press almonds onto sides and bottom and set aside.
Using mixer cream together butter, Crisco and sugar.
Add eggs, one at a time, continuing to beat.
Gradually add flour and almond extract.
Beat at high speed until butter is fluffy.
Pour into pan.
Bake for 1 hour.
GLAZE:
Boil sugar and water for 1 minute.
Remove from heat.
Add almond extract.
Pour over lukewarm cake.
Leave cake in pan until it has cooled completely.
155155
CREAM
CHEESE
POUND
CAKE
3/4 lb. butter
1 (8 oz.) pkg. cream cheese
3 c. sugar
6 eggs
3 c. flour
1 tsp. vanilla
Cream butter, cheese and sugar.
Add eggs, 1 at a time, beating thoroughly
after each addition.
Mix in flour a little at a time, blending well after each addition.
Add vanilla.
Pour batter into a greased and floured bundt pan.
Bake
at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center comes out clean.
May be frozen.
155156
LEMON
CREAM
CHEESE
FILLED
CAKE
1 pkg. yellow cake mix
3/4 c. apricot nectar
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