Almond-Flavored Snacking Cake

Kosher: Almond Flavored Snacking Cake


2 cups flour
1-1/2 cups sugar, divided
1/3 cup nondairy creamer
¼ cup (1/2 stick) margarine, melted
4 eggs
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup water
¼ cup plus amaretto

1 (8-ounce) package tofutti cream cheese
2/3 cup powdered sugar
1 tablespoon amaretto

Preheat oven to 350 degrees. Grease a 9-inch baking pan. Beat together flour, 1 cup sugar, creamer, margarine, eggs, baking powder, cinnamon, nutmeg and ginger until well blended. Pour into prepared pan and bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. In a small sauce pan, bring remaining ½ cup sugar, water and amaretto to a boil. Stir until sugar dissolves. Pierce cooked cake at 1-inch intervals and brush syrup mixture all over. Cool completely in pan on wire rack.

To make icing, beat together tofutti cream cheese, powdered sugar and amaretto until fluffy and smooth. Spread over cake.

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