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Raspberry-Topped Almond Cake

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“A sweet, offbeat combination of flavors for dessert. Add sugar to raspberries or not, however you prefer. You can also add a teaspoonful of orange or raspberry-flavored liqueur to the raspberries if you like.”
READY IN:
55mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter with sugar; stir in almond paste.
  2. Beat in eggs through almond extract.
  3. Blend in dry ingredients just until mixed.
  4. Pour batter into a buttered, floured 8-inch round pan.
  5. Bake at 350° about 45 minutes until a toothpick inserted in center comes out clean.
  6. Sprinkle powdered sugar through a sieve over the top.
  7. Puree frozen raspberries or fresh raspberry-sugar mixture.
  8. Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.

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