Scandinavian Almond Cake

OK, I had to share this one with you.  This cake is so good.  It's like a really light almond pound cake.  Now I do have a special pan to bake this when which I got at the "Uff-Da" shop in Red Wing, MN (1-800-488-3332).  I would imagine with some searching you, too, could find this pan.  But just in case, the dimensions are 12" by 4 1/2" (at the widest part).  But this pan has special grooves in it to make slicing really easy.  Like anyone is going to take just one small slice!

This cake is heavenly!  Since I was just sending this to Jim's office, I only sprinkled it with confectionary's sugar.  However, traditionally it is served with fruit spreads/preserves, fresh berries or any type of fruit or ice cream.  Top with real whipped cream, which is practically a Scandinavian requisite.

P.S.  This cake freezes very well.

SCANDINAVIAN ALMOND CAKE

Spray pan with Pam or cooking spray.  Sprinkle lots of sliced almonds on the bottom of the pan.

Beat well:
1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract
2/3 cup milk

Add:
1 1/4 cup flour
1/2 tsp baking powder

Add:
1 stick melted margarine (Uff-da Shop tried this with butter and margarine and preferred the density of the cake made with margarine)

Bake at 350 for 40-50 minutes (mine took 50 minutes).  Edges must be golden brown.  To avoid underbaking, use the toothpick test and don't go by just the color of the cake.  Cool in pan before removing (30-40 minutes).  Cake will break if removed too soon.  Sprinkle with confectionary sugar.