Danish Loaf Cakes: This is an interesting recipe in that it's made with whipped cream rather than butter. The resulting cake is very white, and very good! Thanks to Ellen Bierman for this great cake! 3/4 cup blanched almonds, finely chopped but not ground 3 cups flour 1 Tbs plus 1 tsp baking powder 1/2 tsp salt 2 cups heavy cream 2 tsp vanilla extract 1/2 tsp almond flavoring 2 cups sugar 4 eggs 3/4 cup pine nuts Glaze: 1/3 cup kirsch, warmed (I use crème de casis) 1/3 cup sugar Preheat oven to 350. Butter two 9 x 5 loaf pans heavily. Coat the sides and bottom of each with the chopped almonds. Sift together the flour, baking powder and salt and set aside. Whip the cream in a large mixing bowl until it holds a shape. Add the vanilla, almond extract and sugar. Beat in the eggs one at a time. At the lowest speed stir in the dry ingredients. Pour about 1/4 of the batter into each pan; sprinkle each with about 2 Tbs pine nuts. Over evenly with remaining batter. Smooth the tops and sprinkle with remaining nuts. Bake one hour or until cake tests done. Remove from oven and brush on glaze made from mixing the kirsch and sugar together. Let cakes cool in the pans.