Pound Cake

1.25 cups butter
2.25 cups sugar
7 unbeaten eggs
2.5 tsp vanilla or lemon flavoring
2.5 cups flour
0.25 cup sugar for toffee
2 Tbsp butter for toffee
0.75 cup almond chips
0.25 cup butter for frosting
0.5 cup powdered sugar for frosting
1 dash salt
1.33 cups powdered sugar for frosting
1.5 Tbsp milk
1 tsp vanilla
few drops almond extract
apricot jam

Cake

Cream butter and sugar and add 7 unbeaten eggs, one-at-a-time, beating well after each egg. Add flavoring and flour. Beat well and pour into buttered and floured bundt pan or tube pan. Bake 325 degrees for 1 hour. Cool 10 minutes before taking out of pan.

Toffee for frosting

Cook 1/4 c sugar, 2 Tbsp butter, and almond chips over low heat and stir until sugar melts and is brown. Spread on cookie sheet to cool, then break up into small pieces.

Butter frosting

Blend 1/4 c butter, 1/2 c powdered sugar, and salt until fluffy. Add 1 1/3 c powdered sugar, milk, vanilla, and almond extract. Add in pieces of toffee.

Assembly

Cut cake into 3 layers, spread a thin layer of apricot jam on each cake layer. Frost and sprinkle powdered sugar on top of cake.