Moist Almond Cake

This cake is moist, tender and has a wonderful almond flavor!

6 cups cake flour or White Lily All Purpose Flour
4 cups sugar
6 teaspoons baking powder
3 cups heavy whipping cream
1 cup whole milk or almond milk
1 cup vegetable oil
1 tablespoon vanilla extract
3 tablespoons almond extract
1 cup egg whites (from about 8 large eggs)

Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add wet ingredients and stir together with the Old Country Kitchenware Slotted Scoop until ingredients are fully combined. Pour batter into prepared tube pan and bake for 1 hour 50 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.

Almond Glaze

2 cups powdered sugar
2-4 tablespoons milk or almond milk, plus a little more
2 teaspoons almond extract
Slivered almonds

Beat sugar, milk, and extract with an electric mixer. Add liquid, one spoonful at a time, until you reach your desired consistency. For thicker icing, add more powdered sugar; for thinner icing, add more liquid gradually. Slowly pour over cooled cake. Top with slivered almonds