1/2 cup finely chopped almonds
2 1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon soda
2/3 cup shortening (1/2 butter)
1 1/2 cups sugar
1 teaspoon EACH vanilla and almond extract
3 large eggs
3/4 cup milk
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon cream of tartar
1 whole almon
Grease 9-inch Bundt pan heavily with 2-tablespoons of shortening. Sprinkle with chopped almonds. Sift flour, then resift with baking powder, salt and soda. Cream shortening well with 1 1/4 cups sugar and flavorings. Beat in egg yolks. Blend in flour mixture
alternately with milk, lemon juice and peel.
Beat egg whites with cream of tartar.
Gradually beat in remaining 1/4 cup sugar, beating to stiff meringue.
Fold into batter. Turn into pan. Press whole almond just below surface of batter.
Bake below oven center at 300 degrees about 1 hour 20-30 minutes. Let stand 10 minutes, then invert onto wire rack to cool. Brush with Apricot Glaze when cool.
1/2 cup apricot preserves
1 tablespoon rum or orange juice
Melt preserves in a microwave or saucepan; strain. Add rum or orange juice; drizzle over warm cake.