Almond Loaf Cake

What you'll need

Dawn Exceptional® R&H® RichCreme® Vanilla Cake Base (00435926)

DDA Pasteurized Whole Eggs Frozen (00235317)

Bakery Essentials Soybean Vegetable Oil (02505321)

Water

DDA Almond Emulsion (00862096)

Bakery Essentials No Stick Pan Coating (02498154)

Dawn White Flat Icing (00019471)

South Georgia Pecan Natural Almonds Sliced (02443224)

Directions

Working Method

Follow manufacturer’s directions on bag, measure out 2 pounds prepared cake batter and fold in 1.5oz almond emulsion. Place batter in a 9x5 loaf pan treated with pan spray and bake at 350F until cake springs back lightly when touched. Let cool 10 minutes then depan and let cool completely. Drizzle with string icing and sprinkle with sliced almonds.

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Almond Loaf Cake

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