weekend recipe

So a few of our friends had a BBQ this past weekend. I really thought I was going to get away with just bringing a simple salad or perhaps some drinks... nope I jinx myself. I am now know for my deserts. No more easy throw it together salads for me. After some careful deliberation and a little bit of surfing on my favorite recipe website, http://allrecipes.com, here's what I came up with:


Glazed Almond Bundt Cake
It's nice and light which makes it a perfect summer treat, espically when you mix it with berries!
Here's the recipie:

INGREDIENTS (Nutrition)

• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 1/2 teaspoons almond extract
• 1 2/3 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup ground almonds
• 1 cup milk
• 
  
• 1/4 cup milk
• 3/4 cup white sugar
• 1/2 teaspoon almond extract
• 1/2 cup toasted sliced almonds

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.

I also added some strawberries, I thought it could use some color. Just slice strawberries, in a bowl combine them with enough sugar to coat and let sit covered in the fridge for about 30 mins. The sugar dissolves and makes a nice syrup. Fill the center of the bundt cake and enjoy! Lasted just long enough to get the plates passed out and got rave reviews. This one is going to stay in the recipe rotation for a while.