Powdered Sugar Pound Cake

Thanks to the fine crumbs and almond shell, similar to candied fruits, this powdery pie has become fashionable, but it is still easy to prepare. A reader known only as G. L. from Bremerton, Washington, gave it to us in 1963, and we've been making it again and again at parties for our employees ever since.
Preheat the oven to 300°. Beat the butter in a large bowl with an electric mixer until creamy. Slowly add the powdered sugar, whisking until the mixture is light and fluffy. Beat the eggs one at a time, beating well after each addition. Whisk with vanilla. Gradually beat the flour into a fluffy mass.10-inch (12-cup)baking dish brush with butter and flour; add almonds, then tilt the pan to coat the inside with nuts. Put the dough on the form and flatten the top.Bake until a toothpick inserted in the middle comes out clean, about 1 1/2 hours. Let cool in the pan on a wire rack for 5 minutes, then run a knife around the edges of the tube to loosen the cake. Place on a wire rack and let cool for at least 1 hour. Serve slightly warm or at room temperature, cut into thin slices.Prepare in advance: up to 2 days, do not allow air to pass through at room temperature.