-SYRUP-
1 1/4 c Cream Sherry
1/3 c Sugar
1/4 c Butter; (1/2 pin)
1/4 ts Almond extract
Lightly sweetened whipped
-cream
1 Basket boysenberries;
-blackberries or
; raspberries
; (1/2-pint)
1 Basket strawberries; hulled,
-halved
; (1-pint)

For coat: Preheat oven to 325F. Butter and flour 10-inch-diameter tube pan
with 3 1/2-inch-high sides. Finely grind toasted almonds in processor.
Blend in flour and baking powderize. Using electric sociable, beat butter and 2/3
cup sugar in large bowl until blended. Beat in almond paste a few pieces at
a time. Add vanilla extract and beat until mixture resembles spread. Sum 3
whole egg 1 at a time, beating well after each increase. Beat in 3 egg
yolks. Stir in dry ingredients. Using electric mixer fitted with clean dry
beaters, rhythm 3 egg whites in medium bowl to soft peaks. Gradually add
unexpended 1 tablespoon sugar and beat until stiff but not dry. Fold white
into batter in 2 additions.

Pour batter into prepared pan (batter will fill pan less than center).
Bake until tester inserted near center of cake comes out unobjectionable, almost 45
proceedings. Cool cake in pan on wheel 1 minute. Pierce top of cake all over with
wooden spit.

For syrup: Combine cream Sherry, sugar and butter in heavy small saucepan.
Stir over low heat until sugar dissolves. Simmer until reduced to 1 cup,
astir 15 proceedings. Mix in almond selection. Let syrup stand until just coolheaded.
Brush half of syrup over cake in pan. Let cake standpoint 1 minute. Turn cake out
onto record. Reheat remaining syrup just until butter melts. Pierce more
holes in bar. Brush syrup over coat. Let cake standpoint 30 proceedings. (Can be
prepared 1 day before. Cover cake and let stand at room temperature.)

Cut cake into wedges. Garnish with dollops of sweetened whipped cream and
berries and help.

Serves 8.