[Diva]

Almond Pound Cake

Cake:
1 8-oz. can almond paste (not marzipan)
2 sticks unsalted butter
1 1/3 c. sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp each almond & vanilla extract
1/4 tsp salk
6 lg. eggs
1 c. sour cream
3 c. all-purpose flour

Glaze:
1 1/2 c. powdered sugar
3 T. sour cream
1 tsp almond extract
1/2 tsp water

Preheat oven to 325.
You'll need a 10" tube pan with a removable bottom, coated with Pam.

Grate almond paste on large-hold side of a box grater into a lg. bowl. Add butter, sugar, baking powder, baking soda, extracts and salt. Beat with mixer on medium speed until creamy. Beat in eggs, 1 at a time, then beat in sour cream. With mixer on low, beat in flour just until blended.

Scrape batter into pan and smooth out the top. Tap pan on counter to remove any air pockets. Bake 1 1/4 hours or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack 10 minutes. Cut around tube & sides of cake with a thin knife & invert cake onto rack. Remove sides and bottom and cool on rack completely.

Whisk all ingredients of the glaze until smooth. Spoon glaze over cake. Sprinkle sliced almonds over cake....and if You want it sparkly, edible white glitter, too. Garnish with mint sprigs.

YUMMIE!