------------------------FAVORITE ALL-TIME REC; 12/92------------------------
------------------------------------CAKE------------------------------------
      3    Egg yolks

      1 c  Juice, apple, concentrated

    3/4 c  Butter

      1 ts Extract, almond

  2 1/2 c  Flour

      2 ts Baking powder

    1/4 ts Salt

    1/3 c  Almonds, chopped

      4    Egg whites

    1/4 ts Cream of tartar

----------------------------------FROSTING----------------------------------
      1 c  Cream, heavy

    1/2 c  Fruit spread, raspberry

      2 tb Liqueur, almond

    1/3 c  Almonds, slivered

  Melt butter; let cool.
  Preheat oven to 350.  Grease and flour 2 9" round cake pans; set aside.
  Beat egg yolks in large bowl.  Blend in apple juice concentrate, butter,
  and extract. Combine flour, baking powder, and salt. Gradually add to egg
  yolk mixture, beating until well-blended. Stir in chopped almonds.
  Beat egg whites with cream or tartar at high speed in small bowl of
  electric mixer until stiff peaks form. Gently fold into batter; spread
  evenly into prepared pans.  Bake 18-20 minutes, until cake is golden brown
  around edges.
  Cool in pans on wire racks 10 minutes.  Turn cakes onto racks; cool
  completely.
  Beat cream at high speed in small bowl of electric mixer until soft peaks
  form.  Add fruit spread, 1 tb at a time, beating until thick and
  well-blended. Brush liqueur evenly over cake layers; stack layers. Frost
  top and sides with whipped cream mixture; press slivered almonds around
  edge.  Garnish with fresh raspberries, if desired.
  Nutrition information per slice: 595 calories, 10 gm protein, 59 gm
  carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic
  starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit
  exchange.
  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
  sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat &
  Luscious echoes