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Almond Cake #2

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  • 1/2 c Sugar
  • 1/4 lb Butter
  • 1 cn (8 ounce) almond paste
  • 3 Eggs
  • 2 1/2 tb Flour
  • 1/4 ts Salt
  • 2 1/2 tb Kirschwasser; (Cherry Brandy)


Cream butter and sugar in electric mixer. Add almond paste and beat for three minutes or until very fluffy. Add eggs, one at a time and beat thoroughly. Continue beating for fifteen minutes. Add flour, salt and Kirschwasser. Beat three more minutes. Place in 8 inch pan which has been oiled, floured and lined with wax paper. Bake at 350 degrees for 45 minutes. Cool. Refrigerate for 2 hours. Sprinkle with powdered sugar before serving. Serves: 8
This is easy to make and with an electric mixer you can walk away from -- It doubles nicely. The cakes do freeze well.
Posted to JEWISH-FOOD digest Volume 98 #005 by Linda Shapiro <> on Jan 4, 1998