LINZER TORTE

Ingredients

• 1 pound Butter
• 1 pound Granulated sugar
• 4 whole Large eggs
• 3/4 pound Almonds or walnuts, finely ground
• 1 teaspoon Ground cinnamon
• 1/4 teaspoon Ground cloves
• 1 pound All-purpose flour
• 1 teaspoon Baking powder
• 2 drops Bitter almond extract
• 1 cup Apricot, strawberry, or raspberry jam (Quantity estimated (not specified in original recipe))
• 1 cup Pineapple marmalade (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a large bowl, cream together the butter and sugar until light and foamy. This may take 5-7 minutes with an electric mixer.
2. 2Add the eggs one at a time, mixing well after each addition.
3. 3In a separate bowl, stir together the ground almonds or walnuts, cinnamon, cloves, flour, and baking powder.
4. 4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the bitter almond extract.
5. 5Grease and flour four layer cake pans. If using only two layers, grease and flour two pans.
6. 6Preheat oven to 325°F (160°C). Divide the batter evenly among the prepared pans. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
7. 7Let the cake layers cool completely. Spread each layer with a different preserve (apricot, strawberry, or raspberry jam and pineapple marmalade). Ice the top and sides of the cake.