Almond Pound Cake

CAKE

• Thinly sliced almonds
• 1/2 c. butter
• 1/2 c. Crisco
• 2 c. sugar
• 6 eggs
• 2 c. flour, sifted
• 2 tsp. almond extract

GLAZE

• 1 c. sugar
• 1/4 c. water
• 2 tbsp. almond extract

Directions :
CAKE:

1. Preheat oven to 325 degrees.
2. Generously grease a large tube pan.
3. Press almonds onto sides and bottom and set aside.
4. Using mixer cream together butter, Crisco and sugar.
5. Add eggs, one at a time, continuing to beat.
6. Gradually add flour and almond extract.
7. Beat at high speed until butter is fluffy. Pour into pan.
8. Bake for 1 hour.

GLAZE:

1. Boil sugar and water for 1 minute.
2. Remove from heat.
3. Add almond extract.
4. Pour over lukewarm cake.
5. Leave cake in pan until it has cooled completely

CAKE

• Thinly sliced almonds
• 1/2 c. butter
• 1/2 c. Crisco
• 2 c. sugar
• 6 eggs
• 2 c. flour, sifted
• 2 tsp. almond extract

GLAZE

• 1 c. sugar
• 1/4 c. water
• 2 tbsp. almond extract

Directions :
CAKE:

1. Preheat oven to 325 degrees.
2. Generously grease a large tube pan.
3. Press almonds onto sides and bottom and set aside.
4. Using mixer cream together butter, Crisco and sugar.
5. Add eggs, one at a time, continuing to beat.
6. Gradually add flour and almond extract.
7. Beat at high speed until butter is fluffy. Pour into pan.
8. Bake for 1 hour.

GLAZE:

1. Boil sugar and water for 1 minute.
2. Remove from heat.
3. Add almond extract.
4. Pour over lukewarm cake.
5. Leave cake in pan until it has cooled completely