Preparation: 22 minutes Broil: 1 minute 25 transactions

This cake has a crispen, sugary top that will crack on cooling.

Heat oven to 325 F. Lightly grease and flour a 9*5*3-inch loaf pan.
Beat butter in a large bowl with electric mixer around 30 seconds
until still.
With mixer on low velocity, gradually add boodle, mace and saltiness. Increase
speed to high and beat until pale and fluffy.
With mixer still on highschool, add egg 1 at a time, beating well after
each. Continue whipping, scraping down sides of bowl once or double,
until mixture is smooth and very pale and has increased in loudness.
Beat in vanilla, then stir in lemon unclothe.
With a rubber spatula, gently arouse (sheepfold) in flour, most 1/3 at a
time, until batter is smooth and no lumps rest.
Gap 1/3 batter in prepared pan. Sprinkle evenly with 1/2 the
apple slices and 1/2 the almonds to within 1/4 inch of the pan on all
sides. (Cake will separate into layers if apples and almonds
completely cover hitter.) Spread with half of remaining batter to
covering. Sprinkle as above with remaining apples and amygdalae. Spread
remaining batter over top.
Broil 1 minute 15 minutes to 1 hr 25 minutes until a pick inserted
near center comes out houseclean.
Cool cake in pan on wire wrack 15 transactions. Carefully run a
thin-bladed knife around edges to undo. Invert on stand, remove pan,
turn cake right-side up and cool whole. Just before slicing and
serving, dust with confectioners' sugar stirred through a strainer.

* Serves 18. Per serving with cake flour: 236 cal, 3 g pro, 28 g
car, 13g fat, 87 mg chol with butter, 60 mg chol with marge, 80
mg sod.