Almond Glazed Picnic Cake
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup self-rising flour
1/2 cup milk
2 tablespoons butter or margarine
Almond Topping (below)
Preheat oven to 350°F. Spray an 8-inch springform pan with non-stick vegetable spray. In a large mixing bowl, combine eggs and sugar; beat until thick and lemon-colored. Add vanilla; beat until well blended. Fold in flour until blended.
In a saucepan, scald milk; stir in butter until melted. Add to batter, mixing just enough to blend. Pour into prepared springform pan. Bake for 35 minutes or until a tester inserted in the center comes out clean.
Preheat broiler. Spread Almond Topping evenly over the cake. Broil for 4 minutes or until topping bubbles and browns. Cool on a wire rack for 15 minutes. Loosen cake from sides of pan; remove sides.
ALMOND TOPPING
1/4 cup butter or margarine
1/4 cup sugar
1/2 cup sliced almonds
2 teaspoons all-purpose flour
2 tablespoons milk
In a saucepan, combine all ingredients. Heat, stirring constantly , until mixture boils.
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