Solo Almond Cake Perfect For Passover

• Ingredients for the cake:
• 1 cup Butter or margarine, softened
• 1 cup granulated sugar
• 3 eggs
• 1 (12.5 oz can) Almond Paste
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• Almond Glaze:
• 1 cup powdered sugar
• 2 tablespoons light cream
• 1/2 teaspoon almond oil or extract

1. Preheat oven to 350 Degrees F.; Grease and flour10 inch tube pan or 12-cup Bundt pan.rntix well all the dry ingredients in a bowl.rntream butter and sugar until light and fluffy.rntdd the eggs one at a time; continue whisking till each is fully incorporated.rnttir in the Almond Paste.
2. Add the dry ingredients mixture alternately with milk, beginning and ending with dry ingredients.
3. Mix until blended. Spread evenly in the prepared pan.rntake for 50 to 55 minutes or until cake taster inserted in center comes out clean.rnCool in pan on wire rack 10 minutes. Remove carefully from pan and cool completely on the rack.
4. To make the Glaze; rnStir powdered sugar, cream, and almond oil or extract in a bowl until blended and smooth.rnSpoon or drizzle over the top of the cake. Let stand until glaze is set.

ingredients, butter, sugar, eggs, ubc, baking powder, salt, ubc, powdered sugar, light cream, almond oil

Taken from food52.com/recipes/11204-solo-almond-cake-perfect-for-passover (may not work)