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Almond Cake
Ingredients:
1 c. butter, softened
1/2 c. sugar
1 c. farina
6 eggs
2 tsp. vanilla
1 c. cake flour (7/8 c. sifted flour)
1 Tbs. baking powder
1/2 c. milk
1 c. grated almonds
SYRUP:
3 c. water
2 c. sugar
2 lemon slices
1 c. butter, softened
1/2 c. sugar
1 c. farina
6 eggs
2 tsp. vanilla
1 c. cake flour (7/8 c. sifted flour)
1 Tbs. baking powder
1/2 c. milk
1 c. grated almonds
SYRUP:
3 c. water
2 c. sugar
2 lemon slices
Directions:
Preheat oven to 350 degrees. Butter 9x13" pan. Beat butter with sugar until light and creamy. Gradually blend in farina. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Sift flour with baking powder. Alternating, add flour and milk, beginning and ending with flour. Stir in almonds. Pour into pan and smooth. Bake 35 to 40 minutes. Meanwhile combine syrup ingredients and bring to a boil on medium high heat. Boil 15 minutes. Cool slightly.
Prick cake with sharp knife. Spoon strup over cake. Let cool completely. Cut into diamond shape. Can be dressed with whipped cream and strawberries.
Makes 10-12 Servings
Preheat oven to 350 degrees. Butter 9x13" pan. Beat butter with sugar until light and creamy. Gradually blend in farina. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Sift flour with baking powder. Alternating, add flour and milk, beginning and ending with flour. Stir in almonds. Pour into pan and smooth. Bake 35 to 40 minutes. Meanwhile combine syrup ingredients and bring to a boil on medium high heat. Boil 15 minutes. Cool slightly.
Prick cake with sharp knife. Spoon strup over cake. Let cool completely. Cut into diamond shape. Can be dressed with whipped cream and strawberries.
Makes 10-12 Servings
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