Recipe: Ginger’s Almond Cake

December 31, 2014 | Recipes

sheetcake and plate with sliceThis recipe was shared with us by Ginger Campbell – a wonderful guest at Zuber’s.

This cake is BEST if made 2 days prior to the desired serving time.

Ginger’s Almond Cake


1 cup butter                                                                                                              Frosting

1 cup water                                                                                                                ½ cup butter

2 cups flour                                                                                                                ¼ cup milk

2 cups sugar                                                                                                               4 ½ cup powder sugar

2 eggs – beaten                                                                                                        1 tsp. almond extract

½ cup sour cream                                                                                                    optional: nuts

1tsp. almond extract

1 tsp. salt

1 tsp baking soda


1.      In a pan, bring the butter and water to a boil.  Remove from heat.

2.       Stir in flour, sugar, eggs, sour cream, almond extract, salt, and baking soda.

3.      Pour into a large cookie sheet.

4.      Bake at 375 degrees for 20 – 25 minutes.

5.      Cool for 20 minutes.

6.      Frosting:

a.      Bring butter and milk to boil.

b.      Add powder sugar and almond extract.

c.      Spread on warm cake.

d.     Sprinkle with nuts – optional

This cake gets better the longer it sets.

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