Almond Crusted Butter Cake

1 1/2 cups unsalted butter -- softened, plus 3 tablespoon


1/2 cup slivered Almonds

1 box (16 ounces)
confectioners' sugar
6 large eggs

2 teaspoons vanilla extract

1/2 teaspoon almond extract

1/2 teaspoon salt

2 3/4 cups sifted cake flour



Preheat oven to 350�F. spread 3 tablespoons softened butter over bottom

and sides of tube pan. Sprinkle sides of pan with slivered almonds; set

aside.



In a large bowl, beat 1 1/2 cups butter at medium speed with an electric

mixer until creamy. Gradually beat in confectioners' sugar until fluffy.

Add eggs, one at a time, beating well after each addition. Beat in

vanilla extract almond extract, and salt. Gradually beat in flour until

combined. Spoon batter into prepared pan, and bake for 1 hour, or until a

wooden pick inserted in center comes out clean. let cool in pan for 10

minutes. Remove from pan, and let cool completely on wire rack.