This brandied almond cake has a deliciously moist and dense texture.

Almond Cake with Cherry Brandy

3/4 cup granulated sugar

1/2 cup butter, softened

1 (7-ounce) package almond paste, broken into pieces

3 large eggs

1 tablespoon cherry brandy

1/2 teaspoon almond extract

1/4 teaspoon salt

1/3 cup cake flour

1/2 teaspoon baking powder

Powdered sugar

1. Preheat oven to 350°F (175°C). Butter and flour an 8-inch cake pan.
2. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add almond paste, 1 piece at a time, beating until well blended after each addition. Beat in eggs one at a time. Mix in brandy, almond extract and salt.
3. Mix flour and baking powder in small bowl; add to batter. Beat just until blended. Spoon batter into prepared pan; spreading evenly.
4. Bake cake until top is golden brown and tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack.
5. Transfer cake to platter. Dust with powdered sugar and serve.

Makes 8 servings.