-JUDI M. PHELPS
1 tb Almonds; finely chopped
1/2 lb Butter
3 c Sugar
1 ts Vanilla extract
1 ts Almond flavoring
1 c Sour cream
6 lg Eggs
3 c Flour
1 ts Baking powder
1/2 ts Salt
1/4 ts Baking soda
********GLAZE*********
1 c Confectioners’ sugar
1 ts Vanilla extract
2 To 3 tablespoons champagne
1 ts Almond extract
Preheat oven to 300 degrees. Grease and flour a 10 inch bundt pan.
Sprinkle almonds on bottom and set aside. Cream the butter until it is
light and fluffy. Add the sugar one cup at a time, beating well until
the mix is smooth. Blend in the vanilla and almond flavoring and the
sour cream. Add the eggs one at a time, beating well after each
addition. Sift together the flour, salt, baking soda, and powder and
add flour mix to the cake batter mixing just enough to incorporate
it. Pour batter into prepared pan. Set in middle of oven. Bake for
1-1/2 hours or until cake tests done. Remove from oven. Loosen edges
from side of pan with spatula; set on cake rack. Let cool 5 minutes
and remove from pan. Approximately 10 servings.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Yields
10 Servings