Raspberry-Topped Almond Cake

• 34 cup sugar
• 12 cup butter
• 1 (8 ounce) package almond paste
• 3 eggs, beaten
• 1 tablespoon orange liqueur (Triple Sec, Curacao, Cointreau, etc.)
• 14 teaspoon almond extract
• 13 cup flour
• 13 teaspoon baking powder
• 2 tablespoons powdered sugar
• 1 (12 ounce) package frozen raspberries, thawed or 1 pint fresh raspberry (plus 1 Tbs sugar or 1 packet Splenda)

1. Cream butter with sugar; stir in almond paste.
2. Beat in eggs through almond extract.
3. Blend in dry ingredients just until mixed.
4. Pour batter into a buttered, floured 8-inch round pan.
5. Bake at 350 about 45 minutes until a toothpick inserted in center comes out clean.
6. Sprinkle powdered sugar through a sieve over the top.
7. Puree frozen raspberries or fresh raspberry-sugar mixture.
8. Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.

sugar, butter, almond paste, eggs, orange liqueur, almond, flour, baking powder, powdered sugar, frozen raspberries

Taken from www.food.com/recipe/raspberry-topped-almond-cake-105114 (may not work)