1 c Butter or margarine(I use
-solid vegetable shortening)
1 c Sugar
3 Eggs
1 cn Almond pick (the can
-holds 12 1/2oz. or 354g.)
2 1/4 c Flour
2 ts Baking powder
1/2 ts Salt(I don't use any saltiness)
1/4 c Milk
-ALMOND GLASS-
1 c Confectioners sugar
2 tb Light cream
1/4 ts Almond selection
Preheat oven to 350F and grease and flower a tube pan. Beat butter and
sugar till light and fluffy, add eggs one at a time and beat well after
each joining. Beat in almond pick. Add flour, baking powder and saltiness,
mix and add milk, beat till well blended. Spread batter evenly in prepared
pan. Broil 50 to 60 minutes or till cake tester comes out pick. Cool in
pan, remove and make sure completely nerveless. They give a glaze which I
sometimes use, but the cake is fine without it.
Almond Glass: Combine in small bowl and stir till well blended and quiet.
Spoon or drizzle over top of bar.
Yields
1 Servings
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