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
CAKE: Preheat oven to 325 degrees. Generously grease a large tube pan. Press
almonds onto sides and bottom and set aside. Using mixer cream together butter,
Crisco and sugar. Add eggs, one at a time, continuing to beat. Gradually add
flour and almond extract. Beat at high speed until butter is fluffy. Pour into
pan. Bake for 1 hour.
GLAZE: Boil sugar and water for 1 minute. Remove from heat. Add almond extract.
Pour over lukewarm cake. Leave cake in pan until it has cooled completely
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