ALMOND BUNDT CAKE WITH RASPBERRIES
- 1 cup butter, softened
- 1 cup sugar
- 3 eggs
- 1 can ”Solo” Almond Filling
- 2 1/4 cups AP flour
- 2 tsp. baking powder
- 1/2 tsp. osalt
- 1/4 cup milk
- 1 cup confectioners sugar
- 2 tablespoons light cream or half & half
- 1/4 tsp. almond extract
Optional: Fresh raspberries, whipped cream, raspberry coulis and slice almonds: all for serving. Cake is delicious on it’s own, but if you want to fancy it up for a special dinner party, you can add some or all of the optional items.
Preheat oven to 350 degrees. Spray a 10” bundt pan with Pam for baking, set aside.
(Use Solo Almond Cake & Pastry filling)
Beat soften butter and sugar in a 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.
Whisk 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.
Combine confectioners sugar, cream and almond extract in small bowl, stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Serves 10-12