Yield: 16 Servings
|½ cup||Chopped almonds|
|1 pack||P.Plus Yellow Cake Mix|
|½ cup||Orange juice|
|½ teaspoon||Almond extract|
|½ cup||Apricot preserves|
|2½ teaspoon||Orange juice|
Heat oven to 350F. Generously grease bundt or 10-inch tube pan. Gently press ½ c. chopped almonds in bottom and half way up sides of pan.
In large bowl, combine cake mix, ½ c orange juice, water, oil, almond extract and eggs at low speed until moistened; beat 2 minutes at high speed. Stir in whole almond. Carefully pour batter into prepared pan. Bake at 350F for 35-45 minutes or until toothpick inserted in center comes out clean. cool upright in pan 10 min.; invert onto serving plate. In small bowl, combine all glaze ingredients;blend well. Spoon over warm cake. Cool completely. The "Almond Legend" is that whoever gets the whole almond is assured of good luck. From: Pillsbury "Best of the Bake Off Contest"