2 cups sugar
5 eggs
1 T almond extract
2 cups sifted flour
Blend margarine and sugar. Add eggs one at a time beating well after each addition until light and fluffy. Stir in almond extract and salt. Gradually blend flour into creamed mixture. Turn into ungreased 10" tube pan. Bake at 325 for 1 hour and 20 minutes until cake tester inserted in cake comes out clean. Allow cake to cool a few minutes. Then turn out and cool completely. Invert cake and spread with powdered sugar glaze.
This has a crunchy outside and pound cake like inside. I actually made the following blogged recipe, Strawberry-Rhubarb Pudding, to go on top of it. It's all right.
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