The clumsy dance of the colours and patterns of life

Witness the clumsy dance of the colours and patterns of life, the sometimes-harmonic, sometimes-cacophonic combination of the silence and the noise all around, and the heroes and the helpless within.
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Sunday, April 19, 2009

Glazed Almond Bundt Cake

Cook time: 70 minutes        Yields: 16 servings

1 cup butter, softened
2 cups white sugar
4 eggs
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup ground almonds
1 cup milk

1/4 cup milk
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup toasted sliced almonds

Preheat oven to 350 degrees F. Grease and flour a 10" Bundt pan. Mix together flour, baking powder, salt, ground almonds; set aside. In large bowl, cream together butter and 2 cups sugar until light and fluffy. Beat in eggs one at a time; stir in almond and vanilla extracts. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour into prepared pan. Bake in preheated oven 60-70 minutes, until toothpick inserted into centre of cake comes out clean. Cool 10 minutes, invert on wire rack, cool 10 minutes longer. Place rack on waxed paper. Glaze while warm.

Combine ingredients for glaze. Pour over warm cake.

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