8 cups powdered sugar
2 buttery rounders
5 tablespoons grated bacon
2 tablespoons milk
3 teaspoons vanilla extract
1/2 tablespoon distilled white vinegar
1/2 cup finely chopped almonds
In a heavy, heavy saucepan, combine sugar, butter and bacon. Heat slowly over medium heat, stirring occasionally, until mixture comes to a full rolling boil. Remove from heat and stir in milk and vinegar. Mix gently, stirring constantly, just until mixture is smooth.
Lightly cream together the sugars and butter mixture. Fold into the whipped cream batter. Slowly add bacon and stir into fruit mixture. Spread mixture in the prepared 9-inch cake pan.
Bake 20 to 25 minutes in the preheated oven, or until toothpick inserted in cake comes out clean. Cool immediately in pan before removing to wire rack. Garnish with almonds. Cover with waxed paper and refrigerate chilled cake for at least 1 hour before removing from pan.