1 c. chopped blanched almonds
1 pkg. yellow pudding cake mix
1 c. water
1/2 c. vegetable oil
4 eggs
1/2 tsp. almond extract

Glaze:

1 c. light corn syrup
1/4 c. butter
1/2 c. almond liqueur

Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. Put almonds in shallow baking dish and toast until lightly browned; set aside. In large mixing bowl, place cake mix, water, oil, eggs and almond extract on low speed, blend ingredients until moist. Beat on high speed for 2 minutes; fold in nuts. Pour into pan; spread batter evenly. Bake 50 to 60 minutes or until tester comes out clean. Remove from oven and cool in pan or on wire rack for 15 minutes.

Prepare glaze. In small saucepan bring corn syrup and butter to a boil; stir until butter melts. Remove from heat. Stir in liqueur and keep warm over low heat. Place cake on serving plate; poke warm cake with skewer or long tined fork. Brush on 1/2 glaze, then poke and glaze again using remaining glaze. Store in cool place.

If desired, substitute 2 tablespoons water, 4 teaspoonfuls almond extract and 1 1/2 teaspoonfuls vanilla for the liqueur.