GOLDEN FIG CAKE

½ cup sliced natural almonds

2 1/3 cups flour

1¼ tea. soda

2/3 cup butter

1 cup packed light brown sugar

4 eggs

2/3 cup orange marmalade

1/3 cup sour cream

2/3 cup almond-flavored liqueur (Amaretto) or orange juice

1 cup (6 oz.) chopped dried figs

confectioners’ sugar

Very generously butter a 9-cup Bundt pan. Sprinkle with almonds, patting gently to cover sides. Mix flour and soda.; set aside

In large mixer bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in marmalade and sour cream (mixture will look curdled). Add flour mixture alternately with liqueur or orange juice, blending well after each addition until batter is smooth. Stir in figs. Turn into prepared pan; spread evenly. Bake at 350° for 60 to 70 min. or until wooden pick inserted in center comes out clean. Cool 10 min. Invert on wire rack and cool completely. Just before serving sift confectioner’s sugar on top. Serves 16.