Almond Pound Cake

• 1 cup butter, softened
• 2 cups white sugar
• 6 eggs, at room temperature
• 1 3/4 cups all purpose flour
• 1/2 teaspoon salt
• 2 teaspoons almond extract
• 1 roll (7 oz) or (8 oz) can almond paste
• green and red coloring
• 1 cup confectioners sugar
• 2-3 Tablespoons milk
• 1/2 cup blanched almonds

Instructions:
Preheat oven to 325 degrees. Grease and flour one 10 inch bundt cake
In a large bowl, cream butter and sugar together until well mixed with an electric mixer. Add eggs, one at a time, and beat until mixture is light and fluffy. Blend in flour and salt. Mix in almond extract. Turn batter into prepared pan.
Bake for 60 min. Cool in pan for 10 minutes. Remove from the pan and transfer to a wire rack to cooling.
Break off tablespoon sized pieces of the almond paste and shape into holly leaves. Using the tip of the knife, score the shaped holly leaf to resemble leaf. Mix green coloring with a small amount of water and brushed the holly leaves, repeat until desired color is reached. Set aside on waxed paper. Break off 2 Tablespoons almond paste, and knead in several drops of red food coloring. When color of paste is bright red, break of smaller piece. Roll into balls to resemble holly berries. Place on waxed paper.
In a small bowl, combine 1 cup confectioners sugar and milk . Mix until smooth. When the cake has cooled, drizzle with the confectioners sugar glaze . Top with blanched almonds and garnish with the marzipan holly leaves and berries.
Makes 1 - 10 inch bundt cake.

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