Solo Almond Bundt Cake

This cake requires a can of Solo brand "Almond Cake and Pastry Filling" and the recipe is generally printed on the back side of the can's label.This stuff has ground almonds in it but it's NOT equivalent to marzipan. It's kind of hard to find; in the San Francisco Bay area I've only seen it at Andronico's, even though I've seen Solo products advertised in Lucky's circulars occasionally. At some point I'd like to figure out how to replicate it without the canned stuff, both 'cause it's pricey ($5/can) and because it has corn syrup in it (which I'm not terribly against in moderation, but if I'm baking, why not use real sugar?)  In the meantime I make it anyway, because it's more almondy than the other almond bundt recipe I tried.

ANYWAY. I don't really modify this recipe at all:

1 cup butter (or margarine), softened
2 1⁄4 cup all-purpose flour
1 cup sugar
2 teaspoon baking powder
3 eggs
1⁄2 teaspoon salt
1 can Solo Almond Cake and Pastry Filling (protip: open one end of the can, the flip it over the bowl and start opening the other end. That will break the suction/vacuum and it'll all fall out of the can neatly in one chunk.)
1⁄4 cup milk
Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients.  Beat until blended. Spread batter evenly in prepared pan.Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack.

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