Ingredients:

Cake 24 1/2-blanched almonds 1 1/3 cups butter, softened 1/4 cup frozen orange juice concentrate 1 Tbsp. grated orange peel 1/2 tsp salt 1 1/3 cups sugar 5 eggs 5 egg yolks

3/4 tsp vanilla 1 1/2 cups all-purpose flour 1/3 cup cornstarch 1 tsp. baking powder Baker’s Joy® non-stick spray with flour Raspberry Sauce (optional) 2 cups raspberries (fresh or frozen) 1/4 cup sugar 1 Tbsp. lemon juice

Instructions:

Cake
Preheat oven to 325°F. Spray a 10 or 12-cup Bundt® pan with Baker’s Joy® spray. (If using a 10-cup pan, fill 3/4 full and make three to four cupcakes with remaining batter.) Arrange almonds in bottom of pan in flutes, securing with a small dab of butter. In a small saucepan melt butter with orange juice concentrate, orange peel and salt over medium low heat. Set aside. In a large mixing bowl, mix together sugar, eggs, egg yolks and vanilla until triple in volume. Gently mix flour, cornstarch and baking powder. By hand, fold in butter mixture until well incorporated. Carefully spoon batter into prepared pan. Bake 65-70 minutes until toothpick inserted into center of bread comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on rack.
Raspberry Sauce (optional)
Combine raspberries, sugar and lemon juice in saucepan about 10 minutes. Remove from heat and strain to eliminate seeds. Serve chilled.
Makes 16 Servings.

Variations:

For mini Bundt® cakes, follow the same directions; bake for 18-22 minutes or until toothpick inserted near center comes out clean. Cool for 10-15 minutes before removing from pans

To achieve the look in the photograph we recommend using a Bundt mini loaf pan.

Cake recipe is courtesy of Nordic Ware®