Almond Bundt Cake
SERVES: 12 COOK 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 sugar
2 teaspoon baking powder
1⁄2 teaspoons alt
1 can Solo Almond Cake and Pastry Filling or 1 jar of any other fruit filling 1⁄4 cup milk
Chocolate Glaze Topping
1 cup confectioners’ sugar
2 tablespoon Dutch‐process cocoa
1⁄2 teaspoon pure vanilla extract
3 tablespoon buermilk 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!