Fairy Godmother Cake
4 ounces sweet butter, at room temperature
8 ounces almond paste
3/4 cup sugar
3 eggs
1 Tablespoon Grand Marnier
1/2 teaspoon almond extract
1/2 cup flour
1/4 teaspoon baking powder
Cream butter and almond paste together, then blend in sugar until
evenly mixed. Mix in eggs, one at a time. Blend in Grand Marnier
and almond extract. In another bowl, sift flour and baking powder
together, then fold dry ingredients into the wet batter. Pour cake batter
into a 9" greased and floured cake pan. Bake about 35 - 40 minutes
at 350 degrees (cake should be firm on top). Let cake cool in the pan
for 10 minutes, then turn cake out onto a cake rack to finish cooling.
The cake may be dusted with powdered sugar, or served plain with
a raspberry sauce underneath. A dollop of whipped cream would be
good also!
To make raspberry sauce: Combine 1 quart fresh berries or 12 ounces
frozen berries and 3 TBS Grand Marnier. Puree in a food processor,
then strain to remove seeds. Sweeten with sugar, if necessary.