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A few weeks ago I had to come up with an eggless cake recipe. I wasn’t happy with the ones I had found so for some reason I called Betty Crocker to ask if they had any recipes. I struck gold, they sent me several and I thought it may be nice to share them.

Almond Cake

Ingredients

  • 2 cups Gold Medal® all-purpose flour or 2 1/4 cups cake flour

    1 cup sugar

    1/4 cup shortening, melted

    1 cup buttermilk

    1 teaspoon salt

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon almond extract

    1/3 cup sliced almonds

    1 tablespoon sugar

    2 tablespoons almond-flavored liqueur

    Almond Fluff (below)

Instructions

    Heat oven to 350°. Grease and flour square pan, 9×9x2 inches. Beat flour, 1 cup sugar, the shortening, buttermilk, salt, baking powder, baking soda and almond extract in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle batter with almonds. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Sprinkle with 1 tablespoon sugar; drizzle with liqueur. Cool

  2. 10 minutes; remove from pan and cool completely.
  6. Prepare Almond Fluff. Place in decorating bag with large open star tip (#4B). Pipe shell border around base of cake. Serve remaining Almond Fluff with cake. Refrigerate any remaining cake.
  8. 9 to 12 servings.
  12. Almond Fluff: Beat 1 cup whipping (heavy) cream in chilled bowl until stiff. Fold in 2 tablespoons almond-flavored liqueur.
  16. White Cake: Omit almond extract, almonds, 1 tablespoon sugar and the liqueur. Add 1 teaspoon vanilla.
  20. Spice Cake: Follow recipe for White Cake (above)–except stir in 1 teaspoon ground cinnamon,
  22. 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves with the flour mixture.