Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in almond extract.
Pour batter into two 9-inch round cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely on wire racks.
Spread Butter Frosting between layers and on top and sides of cake. Place candied fruit around sides of cake. Using gumdrops as holders for birthday candles, arrange on top of cake.
Oxmoor House Homestyle Recipes
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