2 cups all-purpose flour
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt1 1/2 cups granulated sugar
3/4 cup butter, softened
1 cup milk
1/4 teaspoon almond extract
Frosting and Filling
6 cups powdered sugar
2/3 cup butter, softened
1/4 cup plus 2 to 3 tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
1 jar (10-oz) B & R Farms Apricot Spread
3/4 cup toasted sliced almonds
Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup B & R Farms Apricot Spread to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and spread. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.