Contrary to how it may appear, I don’t actually like dessert. But I feel this cake is worth eating. The recipe comes off the back of the label of Solo brand Almond Cake & Pastry Filling.
1 cup butter, softened
1 cup sugar
1 can Solo Almond Filling
2 1/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/4 cup milk
1 cup confectioners sugar
2 Tbsp. light cream (I always use milk)
1/4 tsp. almond extract
Grease & flour 10″ tube pan, preheat oven to 350°
Beat butter & sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in almond filling until well blended
Mix flour, baking powder and salt. Add to batter alternating with milk, beginning and ending with dry ingredients.
Spread into prepared pan and bake 50-55 minutes. Cool in pan 10 minutes.
Cool completely then drizzle with glaze.