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Almond Cake

Prep Time30 mins
Cook Time30 mins
Cool Down Time1 hr 30 mins
Total Time2 hrs 30 mins
Course: Dessert
Keyword: Almond Cake
Servings: 8

Equipment

  • Stand mixer
  • Cake pans

Ingredients

Ingredient

  • 4 ½ c FLOUR ALL PURPOSE
  • 2 ¼ c SUGAR GRANULATED
  • ½ tsp SALT
  • 2 tbsp BAKING POWDER
  • 1/3 cup MILK NONFAT, DRY
  • 14 tbsp SHORTENING
  • 1 ¼ c WATER
  • 4 EGGS WHOLE, LARGE
  • 1/3 c WATER
  • 1 tbsp EXTRACT ALMOND
  • 1 cup ALMONDS, SLICED, TOASTED
  • COOKING SPRAY NONSTICK

Instructions

Method

  • Sift together flour, sugar, salt, baking powder, and milk into mixer bowl
  • Add shortening and water to dry ingredients; beat at low speed 1 minute until blended. Scrape down bowl; continue beating for 2 minutes
  • Combine eggs, water, and almonds. Add slowly to mixture while beating at low speed for about 2 minutes. Scrape down bowl. Beat at medium speed for 3 minutes
  • Lightly spray each pan with non-stick cooking spray. Pour batter into each sprayed and floured pan. Spray paper cups for cupcakes fill cups ⅔ to ¾ full.
  • Using a convection oven, bake at 325° F. for 25 to 30 minutes or until done.
  • Cupcakes: Using a convection oven, bake at 325° F. for 20 to 25 minutes or until done
  • Cool; frost if desired.