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Almond Bundt Cake

A moist, rich cake with a wonderful almond flavor that is great for any occassion.
Average: 4.3 (3 votes)


A moist, rich cake with a wonderful almond flavor that is great for any occassion.


12 Servings
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes


Almond Glaze Topping

1 cup
confectioners sugar
1⁄4 teaspoon
almond extract
2 tablespoon
light cream


1 cup
butter or margarine, softened
2 1⁄4 cup
all-purpose flour
1 cup
2 teaspoon
baking powder
1⁄2 teaspoon
1 can
Solo Almond Cake and Pastry Filling or 1 jar of any other fruit filling
1⁄4 cup

Chocolate Glaze Topping

1 cup
confectioners’ sugar
2 tablespoon
Dutch-process cocoa
1⁄2 teaspoon
pure vanilla extract
3 tablespoon
buttermilk or low-fat milk


Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside. 

Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients.  Beat until blended. Spread batter evenly in prepared pan.

Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 

To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. 

Or top with fresh fruit and whipped cream!

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