Ingredients
1/3 cup shortening1/3 cup butter, softened1-1/4 cups sugar3 eggs1/2 teaspoon almond extract2-1/4 cups all-purpose flour1-1/4 teaspoons baking powder1/2 teaspoon salt1 package (8 ounces) cream cheese, softened1/2 cup lemon curd1/2 cup seedless raspberry jam1 cup fresh raspberriesSTREUSEL:2/3 cup all-purpose flour1/3 cup sugar1/3 cup sliced almonds, finely chopped1/4 cup cold butterICING:1 cup confectioners’ sugar4 teaspoons lemon juice
Preparation
Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter.
Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top.
For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter.
Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Combine icing ingredients; drizzle over cake.
