Almond Cake

• 1 cup Butter, Softened
• 1 cup Sugar
• 3 Eggs
• 1 can Solo Almond Filling, 12.5 Ounce Can
• 2-1/4 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups Milk
• 1 cup Powdered Sugar
• 3 Tablespoons Heavy Whipping Cream
• 1/2 teaspoons Almond Extract

1. Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan.
2. Note: Make sure you either grease and flour or spray your pan really well! If you are using a dark bundt pan, reduce your oven temp to 325 F.
3. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after adding each one. Beat in almond filling until blended.
4. In a separate bowl, stir flour, baking powder, and salt until mixed. Add this into the almond mixture alternately with the milk, beginning and ending with the dry ingredients. Beat until blended. Spread batter evenly in the prepared bundt pan.
5. Bake 50-55 minutes or a until toothpick/skewer inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the rack.
6. To make the glaze, combine the powdered sugar, cream, and almond extract in a small bowl and stir until blended and smooth. Spoon or drizzle over the top of the cake. Let stand until the glaze is set.
7. Recipe originally found in a 1988 Solo Cookbook.

butter, sugar, eggs, almond filling, allpurpose, baking powder, salt, ubc, powdered sugar, cream, almond extract

Taken from tastykitchen.com/recipes/desserts/almond-cake-4/ (may not work)