Recipe - Buttery Almond Pound Cake

One half cup Almonds; cut or sliced up
2 teaspoon Baking powder
Three fourths cup Butter
2 cup Sugar
2 Eggs
3 One half cup Flour
1 cn (Small) evaporated milk; (5
oz.)
One half cup Water
1 teaspoon Vanilla
Hot fudge sauce; (optional)

Preheat oven to 350 degrees F. Generously grease 10in. tube pan. Sprinkle
cut or sliced up almonds into prepared pan. shaking to cover bottom and sides.

Combine flour and baking powder; set aside. In large mixing bowl, cream
butter. Gradually add sugar and beat until fluffy. Beat in eggs. Mix in
half the flour mix. Stir in evaporated milk, water and vanilla. Mix in
remaining flour and blend well.

Pour batter into almondlined pan. Bake 40 to 45 minutes or till toothpick
inserted near center comes out clean. Top individual cake slices with Hot
Fudge sauce, if desired.
Posted to JEWISHFOOD digest Volume 98 #005 by Linda Shapiro
lss@coconet.com on Jan 4, 1998