Nancy J. Patrykus Recipe


By Nancy J. Patrykus Finnjin

I have made this cake many times...with excellent results!
Wouldn't you must have done something wrong..
Removing it from the soon it fell apart..
Now I know it has to sit , cooling in the pan..10-15 minutes..
I lost track of time..
my mistake It still tastes great.
I show you all the's you don't make the same mistake I did!!!....
It has a crusty exterior with the almonds...and tastes really great.

Recipe Rating:
 1 Rating
20 plus
Prep Time:
Cook Time:
Cooking Method:


butter to grease cake pan
1 3/4 c
sliced natural (unblanched) almonds
2 box
(1 lb. 3oz. each)......yellow cake mix
1-1/2 tsp
almond extract
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Directions Step-By-Step

Prepare 2 cake mixes as packages direct.,
adding almond flavoring
Coat a 10x4-inch tube pan.
Coat pan generously with butter.

photo: cake slice
Press almonds into butter on bottom and sides of pan.
Fill pan up to 2 inches from top with batter.
Left over batter can be used for cup cakes,
remove them when done.
Bake at 350 degrees about 1-1/4 hours.
Cool for 10 to 15 minutes in the pan.
Remove cake from pan.
This recipe makes a beautiful high cake,
that needs no frosting.
Sliced thin you can serve 20.

Great with ice-cream.

Photo: another view
You will have about 1-1/2 cups remaining batter, enough to make 4 cupcakes.
Main picture is a the second cake baked,
cooled and a sliced picture..
Original picture and recipe:
from the Clear-Ridge Reporter Chicag, Il.
pg.9 Wed Dec.27, 1995

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collection: Food on the Run
Other Tag: Quick & Easy
Hashtags: #easy, #mix, #Almond