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Grease and flour bundt pan. Soften butter slightly and beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, starting and ending with dry ingredients. Beat until blended. Bake at 350 for approximately 50 minutes. Remove from pan and cool completely. While cake is cooling, prepare glaze. Mix together confectioners sugar, 4 tablespoons milk, and extract of choice until smooth. Drizzle glaze over completely cooled cake and let stand until set.
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|Serving Size: 1 Serving (1393g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1853 (44%)|
|Amt Per Serving||% DV|
|Total Fat 205.9g||275 %|
|Saturated Fat 123.8g||619 %|
|Monounsaturated Fat 55.3g|
|Polyunsanturated Fat 10.7g|
|Cholesterol 1209.7mg||372 %|
|Sodium 1811mg||62 %|
|Potassium 1365mg||36 %|
|Total Carbohydrate 574.8g||169 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 570.2g|
|Protein 36.7g||52 %|
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Calories per serving: 4217
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