Shopping at Big Lots is fun. From home décor, dinnerware to even some pantry staples I’ve found many bargains there. It’s not the first place I shop for baking supplies but if I’m there and something looks interesting and hasn’t expired, I might try it. Many items are off brands. Sometimes way off, off brands. However when I spied a can of almond paste for $1.25 I thought why not. I’d never baked with it before, and figured for that price I‘d give it a try.
When planning the dessert table to display my DIY cake stands, I decided to bake Bundt cakes. Bundts can be simple and a bit showy at the same time. I also wanted to bake with ingredients I already had on hand. The only exception was the Boozy Baby Bundts. I never have RumChata on hand. MY DIY stands themselves helped me to determine what cake would go on them. The gold trim and the sparkle on the base of this stand called for a cake with a little pizzazz. When it comes to pizzazz, the Heritage pan is at the top of my list.
Initially I was worried that the almond taste would be overpowering but I was wrong. It was subtle and somewhat warming. A perfect fall cake! I love the way the glaze slithers and settles into the grooves of the cake then pools at the bottom. I am beyond thrilled with the way this cake turned out and I hope you try it. This is the recipe printed on the inside of the label of Solo Almond Paste.
- Almond Glaze Topping
- 1 cup powdered sugar
- ¼ tsp almond extract
- 2 TBS light cream
- 1 cup butter or margarine, softened
- 2 ¼ cup all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 3 eggs
- ½ tsp salt
- 1 can Solo Almond Cake and Pastry Filling
- 1⁄4 cup milk
- Preheat oven to 350° F.
- Prepare a 10-inch tube pan or 12-cup Bundt pan for non stick baking and set aside.
- Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, one 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 wire 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.
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