1 cup butter or margarine, softened
1 cup granulated sugar
3 eggs
1 can SOLO almond filling
2-1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Preheat oven to 350 F. Grease and flour 10 inch tube pan or 12-cup Bundt pan. Beat butter and granulated sugar in a large bowl with electric mixer until light and fluffy. Add eggs one at a time beating well after each addition. Beat in almond filling until blended. Stir in four, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread butter evenly in prepared pan. Bake 50-55 minutes or until cake tester comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

Almond Glaze:
1 cup confectioner’s sugar
2 tablespoons light cream
1/4 teaspoon almond extract
Combine confectioner’s sugar, cream and extract in small bowl and stir until blended and smooth. Drizzle over top of cake. Let stand until glaze is set. Makes 10-12 servings.