The kids always like to nibble after church on whatever is served in fellowship hall--fresh fruit, cookies, cheese, crackers, almost anything.
Almost anything without nuts.
Now, they aren't allergic, but, because they were sensitive to dairy, wheat, eggs, and soy until they were almost 3, we didn't give them nuts.
And now they won't eat them.
Trust me, we've tried, both directly and, well, indirectly.
So I kept my mouth shut tight as Sis got a piece of cake at church that I knew to be almond-flavored. There were no nuts in sight, though, and she probably couldn't identify the flavor. She loved it!
And so I sought out the congregant who'd made the cake, especially because I liked it, too.
Lo and behold, it's right off the Solo almond filling can!
I'll be making this again soon, but solo, so they don't catch on.
Solo Almond Bundt Cake
Almond Glaze Topping
1 cup confectioners sugar
1⁄4 teaspoon almond extract
2 tablespoon light cream
1 cup butter or margarine, softened
2 1⁄4 cup all-purpose flour
1 cup sugar
2 teaspoon baking powder
1⁄2 teaspoon salt
1 can Solo Almond Cake and Pastry Filling or 1 jar of any other fruit filling
1⁄4 cup milk
Chocolate Glaze Topping (no chocolate on the one at church)
1 cup confectioners’ sugar
2 tablespoon Dutch-process cocoa
1⁄2 teaspoon pure vanilla extract
3 tablespoon buttermilk or low-fat milk
Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan.Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Or top with fresh fruit and whipped cream!