1 pk Slivered almonds (2 oz)

; chopped 1/3 c Butter or margarine;

softened 1/3 c Shortening

1 1/4 c Sugar

3 Eggs; separated

1 ts Lemon rind; grated

2 tb Lemon juice

1 ts Vanilla extract

1 ts Almond extract

2 1/3 c All purpose flour;sifted

2 ts Baking powder

1/4 ts Baking soda

3/4 ts Salt

3/4 c Milk

1/2 ts Cream of tartar

1/4 c Sugar

1 Almond

Apricot glaze; see recipe for Recipe by: Southern Living Sprinkle chopped almonds into a well greased 10 inch Bundt pan; set aside. Cream butter and shortening; gradually add 1 1/4 cups sugar, beating well at medium speed of an

electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside. Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick

inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire 10 inch cake.

NOTE: Make Almond Legend Cake every New Year's Eve for a fun tradition at your house. Somewhere hidden in the baked cake will be a single whole almond. Whoever gets the almond in their slice of cake, according to legend, will enjoy good fortune during the year