Rich pound cake topped with a candied almond glaze.

Almond Pound Cake

1 cup butter or margarine
2 cups granulated sugar
5 large eggs
1 tablespoon almond extract
1/2 tablespoon vanilla extract
3 tablespoons milk
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup water
1/2 cup sliced almonds, toasted

1. Preheat oven to 325°F (160°C).
2. In a mixing bowl combine butter, 2 cups sugar, and eggs. Stir in almond extract, vanilla, and milk. Blend in flour until combined. Pour into a greased and floured fluted cake pan. Bake for 1 hour.
3. Meanwhile, combine remaining 1 cup sugar and water. Bring to a boil and cook for 2 minutes. Add toasted, sliced almonds then drizzle over the cake.

Makes 12 servings.