Almond Legend Cake

• 1 (2 1/2 ounce) package slivered almonds, chopped
• 1/3 cup butter, softened
• 1/3 cup shortening
• 3/4 cup sugar
• 1/2 cup Splenda sugar substitute
• 3 eggs, separated
• 1 teaspoon lemon rind, grated
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/3 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup milk
• 1/2 teaspoon cream of tartar
• 1/4 cup sugar
• 1 whole almond
• Apricot glaze
• 1/2 cup apricot preserves
• 2 teaspoons orange juice

1. Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
2. Cream butter and shortening; gradually add 1/2 cup each sugar and Splenda, beating well at medium speed of an electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well.
3. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside.
4. Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter.
5. Bake at 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire 10-inch cake.

almonds, butter, shortening, sugar, splenda sugar substitute, eggs, lemon rind, lemon juice, vanilla, almond, flour, baking powder, baking soda, salt, milk, cream of tartar, sugar, almond, glaze, apricot preserves, orange juice

Taken from www.food.com/recipe/almond-legend-cake-464586 (may not work)