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Glazed Almond Bundt Cake

Reviewed: Jan. 18, 2011
Wonderful, moist, dense texture with intense almond flavor! Everyone raved about it! I made the following modifications: increased almond extract to 3 teaspoons, substitute almond paste for ground almonds, and substitute sour milk/buttermilk for the milk in the cake. Substituted powdered sugar for white sugar for the glaze. The cake baked perfectly golden in a standard bundt pan and looked so pretty topped with almonds and glaze. Absolutely wonderful and this will become a staple in our family!
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