Everyone loved this cake when I made it. To help with the thin glaze, I put it in the fridge while the cake was baking and cooling. Perfect for big family gatherings and I will definitely make it again.

Sorry, this was just ok for us. Followed recipe exactly, had some almond flavor, but other than that was rather bland. Also interestingly enough, although it looked moist, it was a little on the dry side. Won't be making this one again

Amazing. My family's favorite cake. I bake it in my Pampered Chef Bundt pan and it comes out perfect. It just falls out of the pan when inverted. Cake is very moist and delicious.

I didn't actually use the cake recipe, I had one of my own, I used the glaze part of the recipe, only I doubled it, and added about 1/4 tsp more vanilla, and 1/4 tsp of almond extract, and 1 Tbls of butter. It was fantastic!

I listened to others and cutr the vanilla and incrteased the almond extract. Also I decided since people were having trouble with the glaze to skip it. I dusted the cake with powder sugar, then made a lemon sauce and served it warm over the cake. It was a really big hit. The alomond and lemon flavor was outstanding. It is definitely a keeper.

I haven't yet tried this recipe as a bundt cake, but I did use it to make 96 mini-cupcakes which I frosted with chocolate buttercream. Went down a treat at my garden club. I added a bit more extract (I am always upping the extract) and I did double the almond meal because I had bought a lot on sale that I needed to use up. I would say the double almonds made the texture a bit gritty - more like a shortcake than a regular cake, but the taste was excellent. We also ate some of the unfrosted cupcakes in a bowl with "canned in juice" peach slices and heavy cream and that was absolute heaven. I think next time, I will make this recipe specifically to use as a shortcake. The almond flavor is just right with peaches and cream and strawberry season is just around the corner.

We cut down the baking time to 50 min. Next time I'll cut down the amount of milk in the glaze because its way too runny. Overall a very good recipe, will make it again.

Wonderful cake! Mine was done in about 45 mins did not come out as dark as I thought it would but it was still very moist. I decreased the milk in the glaze to about 2 tbsps to make it thicker so the almonds wouldn't slide off. Delicious!

Followed recipe exactly, and ended up with a tasty but rather dry cake. Was really looking foward to final product. Won't be making again.....

Delicious! I made this with a group of kindergartners and it all went off without a hitch. We crushed the almonds by putting them in baggies and letting the kids smash them with blocks. This is a really easy and kid-friendly recipe with an incredible outcome! The glaze is the best!!

extremely delicious, i didn't add the sugar to the glaze at the end and i'm glad i didn't because it would have made the cake way too sweet. I will make this again

This cake made everyone in the family come back for more! It was so good that my picky mother in law took one taste and said that she would no longer be baking or ordering deserts from a local french bakery and would instead place orders with me for this cake! We followed the recipe except instead of adding the ground nuts to the batter we added thinly sliced almonds so the cake had some nuts inside. The only thing I will change next time is the glaze. It tasted great but was sort of granular/crunchy and runny. I think next time we'll use powdered sugar and less milk. Excellent cake!

This cake is excellent. The only changes I would suggest are 40-45min. bake time and powered sugar & a tad less milk for the glaze. I use a small coffee grinder to grind nuts and that works well.

Supreme. Some tips: I ground my almonds with my food chopper... easy. Increase almond extract to 2 tsp. 1 1/2 tsp. of vanilla. Use powdered sugar NOT granulated for the glaze. Double the glaze (not the almonds). Cut the milk down a bit or increase the sugar. Bake for about 40 minutes. Toast the almonds under the broiler for a couple minutes. Fill center cavity with fresh raspberries and WOW the crowd.

I'm not a baker at all and I need a breakfast cake in a hurry before my bible study. I logged on and typed in bundt cake and came up with this one. I read three positive reviews and started putting everything together. I started at 08:55. Bible study was to start at my house at 10:00 am. The cake was done just in time. 10:00. e had our bible study 1st. I cake was just warm to eat. everyone enjoyed it include mother! This cake was a hit. Thank you so much for putting it out there!! Corrine

This cake is so good, and I didn't even make the glaze. I made this in two loaf pans and made a "tulip garden" cake for my mom for mother's day. This pound cake was very easy to make- I'm currently in Europe and I bought a bag of ground almonds here for about $.60 which made the recipe even easier. I want to try the glaze next time. Thanks for the recipe!

Absolutely delicious cake and very easy to bake! The hardest part is grounding the almonds. I used the recommendation of putting in a little bit of granulated sugar to grind up the almonds in a blender so that the ground almonds wouldn't stick together to form a paste. I also followed the suggestion of using 2.5 teaspoons almond extract & 1.5 teaspoons vanilla extract, giving it a delicious flavor. I also doubled the glaze amount (doubling the milk, confectioner's sugar, and almond extract, but keeping the same amount of toasted almonds). The glaze didn't stick to the cake as well, so as I poured the glaze on and it ran off the cake, I scooped the glaze up a few more times and continued to pour it over the cake some more. I baked it for about 50 minutes and it turned out quite well, but next time I will probably bake it 45 minutes so that it doesn't turn out as dark of a brown. To toast the almonds for the glaze, I laid out the almonds on a cookie sheet and baked about 6 minutes at 350 degrees. Great recipe - will definitely make again!!

This was sooooo good, I will make it again but next time i think i will reduce the amount of suga in the glaze for it was veryyy sweet.

Made this for my sons birthday, big hit!!