About a year ago I discovered this almond cake recipe on the inside label of a can of almond paste that I also use to make rainbow cookies. I’m hooked on this stuff because both the rainbow cookies and the almond cake are loved by everyone.
While the rainbow cookies take a bit of extra time and energy, the almond cake is easy to whip up. You gotta love these plain cake recipes that create cakes that are nice and brown on the outside and moist on the inside. Add some fresh whipped cream or ice cream, and you have one delicious dessert!
There is a reason that there are recipes printed on some of the products that we purchase. Have you ever been lured into buying a can or box of whatever because the suggested recipes looked too good to resist? I certainly have.
I’d like to believe that they’ve been tested and tasted quite a few times before the companies would actually print it on their products. Sometimes there’s a big payoff in taking advantage of those recipes. My almond cake is testament to that, and I’m happy to share it with you!
Take a moment the next time you are cooking to read the label on that jar, can or box that you are using. Experiment with a new recipe today, you just may discover an exciting new dish or dessert to serve when entertaining!
- 1 bar butter, softened
- 1 bar margarine, softened
- 1 cup sugar
- 3 eggs
- 1 can almond filling
- 2-1/4 cups flour
- 2 teaspoons baking powder
- 1/4 cup milk
- Soften butter and margarine in a large bowl, before baking.
- Heat the oven 350 degrees.
- Grease and flour a 10-inch fluted Bundt pan. Set aside.
- Beat butter and sugar until light and fluffy. Add eggs, one at a time. Occasionally, scrape the side of the bowl with a spatula. Beat in almond filling.
- In a separate bowl, sift flour and baking powder together. Slowly, add the flour mixture to the almond mixture, while at the same time add the milk in at intervals. Use a low speed to blend. Spoon batter into prepared bunt pan
- Bake for 50 to 60 minutes. Check with a toothpick to see if the center is cooked.
- Cool for 15-20 minutes before removing from pan. Use a thin spatula to loosen the sides before turning upside down on a plate. Cool completely.
- Options: Serve plain or dust with powdered sugar.
- ENJOY—Almond tasting so lightly and delightfully!
Mariann Raftery, creator of Somebody's Mom blog, cooks up comfort food recipes for families here at home, as well as sending homemade cookie care packages to our American soldiers overseas. Somebody's Mom Cooking videos at http://www.youtube.com, search "Thesomebodysmom".