Almond PoundCake
1 cup butter
2 cups sugar
6 eggs
1 3/4 cup all-purpose flour
2 tsp. almond extract
1 cup almond meal
Preheat oven 325 degrees.
Cream butter and sugar. Add eggs one at a time until light and fluffy. Mix in flour and salt to wet mixture. Then add extract. Pour into 2 round cake pans. Bake for 60 minutes or until toothpick is clean when inserting.
Apricot filling
1 8 oz. jar of apricot jam
1 8oz. package of cream cheese
Mix together in mixing bowl until creamy and layer in between both cakes.
Golden Raspberry Cream Frosting
1 8 oz. jar of unsweetened raspberry jam
1 pint of heavy whipping cream
Whip cream and fold in raspberry jam. Frost the cake
Bon Apetite'
