One of these days...

It's a rainy, humid, and rather unpleasant day. The kind of day when a headache is unevitable, and when you just want to recluse behind your computer screen or TV and forget about the ugly, depressing weather.

It's also the perfect day for an almond bundt cake. The batter takes minutes to put together, then you just shove it in the oven, wait an hour and enjoy.

INGREDIENTS:

• 1 cup margarine
• 1 1/2 cups white sugar
• 4 eggs
• 2 tsp almond extract
• 1 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup ground almonds
• 1 cup milk
• 1/2 cup confectioner's sugar
• 4 Tbsp water
• 1/2 tsp almond extract
• 1/2 cup toasted slices almonds
  

DIRECTIONS:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
• In a mixer, cream together the margarine and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons almond extract and vanilla. Beat in the flour mixture and the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until cake is golden and a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine water and confectioner's sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.