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.