This dense, moist cake is perfect with morning coffee or afternoon.  It was a family recipe from one of my chef instructors at culinary school.

Ingredients:

1 1/4 c. sugar

8 oz. almond paste

1 c. softened butter

2 t. vanilla

7 eggs

1 c. flour

1/2 t. baking powder

1/4 t. salt

Directions:

Preheat oven to 350 degrees.  Grease one 8 inch cake pan with shortening and line the bottom of the pan with wax paper or parchment paper.  In a mixer, combine the almond paste and sugar on low speed until the almond paste is well blended.  Scrape down the sides of the pan as needed.  Add the butter and cream well, scraping down the sides of the pan as needed.  Add vanilla and the eggs, two at a time, and combine well.  Combine the dry ingredients and add them slowly to the butter mixture.  Mix on low speed until just blended.  Pour the batter into the prepared pan and bake for 40-50 minutes.  Remove from oven and cool in the pan for 20 minutes.  Turn out onto cooling rack.  When completely cooled, dust with powdered sugar and serve.  You can also wrap it in plastic wrap and store in the refrigerator for up to four days.  This cake can also be used as a base for strawberry shortcake!