The almond filling is found in the baking aisle with the canned pie filliings (at least that’s where it is in here in Ohio). It’s a smaller can as far as size goes. And it was towards the top of the shelf – giving me another reason to wonder who uses this stuff.

When I opened the can I was surprised. I had envisioned this stuff as being a pale tan paste. It is much different. It is more of a pecan pie filling kinda thing – except with ground almonds. And it REALLY smells like almonds… and playdough. Yes, playdough. It smelled so much like playdough that I had a hard time taking a swipe of the batter to see what it tasted like. I did finally taste it (who can go without tasting the batter?) and it was really nice – great flavor. And the finished product is missing that smell so no fears.

I am a sucker for recipes that come off the label – and this one is inside the label on the can. How do they actually expect someone to make something off the in side of the label when you have no idea what other ingredients you will need to buy… that’s something a market specialist should really analyze.

I was lucky enough to know what was in the recipe before going into the store so I was able to make this today. The recipe was easy to follow. Nothing was complicated at all.

The cake pops right out of the pan and did not crumble.

The glaze (I made chocolate) was a nice consistency and it held onto the cake before pooling on the plate.

And, best of all, this cake is soooo good! It is moist and heavy, almost like a pound cake. It holds together really well and looks pretty on the plate.You can really taste the almond. It’s a keeper.

Solo Almond Bundt Cake

10 to 12 servings

1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling
1/4 cup milk

Chocolate Glaze
1 cup confectioners’ sugar
2 Tablespoons Dutch-process cocoa
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

or

Almond Glaze
1 cup confectioners sugar
1/4 teaspoon almond extract
2 tablespoons light cream

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!

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