Recipe - Champagne Almond Cake

JUDI M. PHELPS
1 tablespoon Almonds; finely chopped
One half pound Butter
3 cup Sugar
1 teaspoon Vanilla extract
1 teaspoon Almond flavoring
1 cup Sour cream
6 lg Eggs
3 cup Flour
1 teaspoon Baking powder
One half teaspoon Salt
One fourth teaspoon Baking soda
********GLAZE*********
1 cup Confectioners' sugar
1 teaspoon Vanilla extract
2 To 3 tablespoons champagne
1 teaspoon 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 1One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini