This 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.
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.