Champagne almond cake
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Champagne almond cake
  Cakes    Almonds  
Last updated 6/12/2012 12:47:02 AM. Recipe ID 7577. Report a problem with this recipe.
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      Title: Champagne almond cake
 Categories: Cakes
      Yield: 10 Servings
 
           -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
 




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Recipe ID 7577 (Apr 03, 2005)

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