Real Recipes From Real Home Cooks ®

almond cake with raspberry filling

(3 ratings)
Recipe by
Gail Herbest
Bangor, ME

I found this in one of my old cookbooks, It's easy and delicious. A fantastic way to dress up a cake mix

(3 ratings)
yield 10 serving(s)
prep time 10 Min
cook time 35 Min

Ingredients For almond cake with raspberry filling

  • 1 can
    8 oz almond paste
  • 3 md
  • 1 pkg
    white cake mix
  • 1 1/4 c
  • 1/3 c
    vegetable or canola oil
  • 1 c
    seedless raspberry preserves
  • your favorite white frosting ( i used my cream cheese frosting that i use on my spansh bar cake)

How To Make almond cake with raspberry filling

  • 1
    Heat oven to 350 degrees. spray two 9 inch cake pans with non stick coating ( I use Pam baking spray)
  • 2
    Beat together the almond paste and eggs until smooth, don't worry about small granules of the almond paste they melt away during baking
  • 3
    add cake mix, water and oil to the almond mixture and beat for 2 minutes or until smooth.
  • 4
    divide batter evenly between the two cake pans. bake for 35 minutes or until a toothpick comes out clean. cool and remove from pans
  • 5
    place one layer on a serving plate and spread the preserves to within one inch of the edge, top with remaining layer and frost with desired frosting.

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