Ingredient:
--CAKE:--
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
Direction:
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. |