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(created by Nina Swan-Kohler)
Serve these heart-shaped cakes at your next bridal shower or afternoon tea.
3/4 cup (1-1/2 sticks) butter or margarine, room temperature
7 to 8 oz almond paste, crumbled
3/4 cup granulated sugar
3/4 cup Burleson's Honey
6 eggs
3 cups Pioneer Biscuit and Baking Mix
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon Adams Best Vanilla
1 teaspoon Adams Almond Extract
1 cup sliced almonds, toasted
Preheat oven to 350 degrees. In large bowl, use an electric mixer to beat butter and almond paste until smooth. Add sugar and Burleson's Honey; beat until fluffy. Beat in eggs one at a time, beating well after each addition. With mixer on low speed, add Pioneer Biscuit and Baking Mix and sour cream alternately until smooth. Beat in extracts. Spoon 1/4 cup batter into oiled heart-shaped or regular muffin tin. Bake for about 18-20 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan for a few minutes; remove from pan. Let cool completely. Pour glaze over top and sprinkle with toasted almond slices to garish.
Serves 24-36.
Glaze
Combine 1 cup Burleson's Honey, 1/2 cup melted butter or margarine and 1 teaspoon Adams Best Vanilla and pour over Honey-Almond Heart Cakes.
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