Ingredients

The following ingredients have 14 Servings
  • 1 cup butter (softened)
  • 1 cup sugar
  • 3 eggs
  • 1 can almond pastry filling (such as Solo)
  • 2 1/4 cup flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/4 cup milk
  • 1 cup confectioner's sugar
  • 1/4 tsp almond extract
  • 2 tbsp light cream or half and half

Instruction

  • Preheat oven to 350. Grease or spray a Bundt or tube pan. Mix flour, salt & baking powder in a medium bowl.
  • Cream butter & sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond pastry filling; beat well.
  • Add flour mixture and milk, alternating and ending with the flour. Scrape down sides & blend well.
  • Place batter in prepared pan, spreading batter evenly in pan. Bake at 350 for 50-55 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool in pan for 10 minutes. Invert on a rack to cool completely. Prepare glaze by mixing confectioner's sugar and almond extract. Add cream, 1 tbs at a time until consistency of a thick but pourable glaze. Drizzle completely cooled cake with glaze. Let glaze set (maybe 15 or so minutes) before slicing.
  • NOTE: Almond pastry filling is not almond paste. You cannot substitute almond paste nor marzipan for the almond filling.