Cake- makes 1 layer: double for 2 layers like picture above

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½ cup sugar

1 stick butter

3 eggs

2 ½ tablespoons flour

¼ teaspoon salt

2 ½ tablespoons white rum or 1tsp imatation rum

1 cup almond paste

confectioners sugar

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Topping homemade Whipped. Cream-- or use cool whip and fruit:

fresh fruit

small container of whipped cream

1tsp vanilla

sugar to taste (between 2- 4 TBS)

To make non-dairy use cool whip instead of whipped cream.

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1. Cream sugar and butter at low speed for 1 minute. Add eggs, 1 at a time.

2. Continue beating four minutes. Add flour, salt, rum and almond paste.

   Beat 3 minutes. Note: almond paste is very stiff. Use a food processor to soften and smooth out the almond paste to avoid lumps abd save time or slice the almond paste into thin strips so it's easier to incorporate. .

3. Spread in buttered and wax paper or parchment paper lined 8 inch pan. Bake at 300 for 45 minutes.

4. Remove from pan and cool on cake rack. Sprinkle with confectioners sugar. Refrigerate. Makes 8 to 10 servings.

   Topping:

5. Placelarge glass/metal bowl and beaters in freezer until cold. Put heavy whipping cream in bowl 2. Add ½ tsp -1 tsp of vanilla. Start with 2 TB of sugar. Start with small quantities-it's easy to make

   to sweet.

6. Mix on high until you have soft peaks. Ice cake. 4. Decorate with berries and slivered almonds.

7. If you stack the cake put a mixture of fresh or frozen berries in between the layers. I use blackberry and blueberry (use more black then

blue) and sometimes I throw in a splash of raspberries. It's hard to mess that part up. Leave 1" around the sides without fruit.

Note: Above is the original recipe... I've found the best way to make this cake is to use a food processor-at least to use it with the almond paste/rum part. If you don't use a food processor, cut the almond paste into thin strips so itll incorpoate easier. If you have some lumps it's fine too.

Enjoy!