ALMOND-GLAZED POUND CAKE 1 3/4 cups all-purpose flour 1 cup sugar 1/4 cup shortening 1/4 cup butter or margarine, softened 3/4 cup milk 2 teaspoons baking powder 1 teaspoon vanilla 1/2 teaspoon salt 2 eggs Almond Glaze (recipe follows) Heat oven to 350°F. Grease and flour 1 loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches. Beat all ingredients except Almond Glaze with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.

Bake 9-inch cake 60 to 65 minutes, 8-inch cakes 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack (place rack on waxed paper to catch glaze drips). Brush Almond Glaze over warm cake. Cool completely, about 30 minutes.

Makes 12 servings.

ALMOND GLAZE

1/2 cup powdered sugar
1 to 1 1/2 tablespoons milk
1/4 teaspoon almond extract

Mix all ingredients until smooth and thin enough to brush.

1 Serving: Calories: 245 (Cal. from fat: 80), Fat: 9g (Saturated: 4g), Cholesterol: 45mg, Sodium: 220mg, Carbohydrate: 37g, Protein: 4g.

[Gold Medal, Let's Bake! no.30]