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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Grease a 10-inch Bundt or angel-cake tube pan. Dust lightly with flour;
tap out excess. Preheat oven to 325F degrees.
Sift flour and baking powder onto wax paper.
Crumble almond paste into butter in a large bowl. Beat with electric mixer
until creamy and smooth. Slowly add suagr, beating u ntil fluffy. Add
eggs, one at a time, beating well.
Add the flour mixute alternately with milk, beating after each addition,
until batter is smooth, using low speed on mixer. Pour into prepared pan.
Bake at 325F degrees for 45 minutes or until top springs back when lightly
pressed with fingertip. Cool in pan on a wire rack for 10 minutes; loosen
around edge with a knife; turn cake onto wire rack; cool completely.
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