1 can Solo Almond Paste
3/4 cup butter or margarine, softened
3/4 cup sugar
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup milk
1/2 cup chopped nuts, raisins or candied cherries
1/3 cup Solo Toasted Almond Crunch Topping

Preheat oven to 350° F. Grease 9 x 5-inch loaf pan and set aside.

Break almond paste into small pieces and place in medium size bowl. Add butter and beat until mixture is creamy and smooth. Add sugar and eggs and beat until thoroughly blended.

Stir baking powder into flour. Add to almond mixture alternately with milk, beating until blended. Fold in chopped nuts. Pour into prepared pan and sprinkle almond crunch over batter.

Bake 60 to 70 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.