Cinnamon Almond Cake

 

2 c. sugar
3 eggs
1 tsp. baking powder
1/8 tsp. salt
1 Tbsp. almond extract
2 tsp. cinnamon
3/4 c. shortening
2 c. flour, sifted
1/2 tsp. baking soda
1 c. buttermilk
1 Tbsp. vanilla extract
1/2 c. sliced almonds

Preheat oven to 350.  Grease and flour stem cake pan or sheet cake pan.

Cream butter, add sugar and cream again.  Add eggs, 1 at a time, creaming well after each addition.

Combine flour, baking powder, baking soda, salt and cinnamon.  Sift together.

Add alternately with buttermilk, beginning with 1/2 flour mixture, 1/3 cup buttermilk, etc., creaming after each addition.  Stir in extracts, then almonds.  Pour into pan, tap two or three times and bake for one hour or until done to toothpick test.  Sheet cake may be done in 45-50 minutes.  Cool slightly before removing from pan.  Serve plain, with whipped cream or glaze while hot.

Glaze:

1 c. powdered sugar, sifted
1 tsp. vanilla extract
3 Tbsp. evaporated milk
1 tsp. almond extract
Combine all ingredients until smooth and pour over hot cake gradually so that liquid soaks in.

Brenda Camp