Combine the above ingredients in mixer and blend three minutes at medium speed. Grease and flour a Bundt pan and pour in mixture, tapping pan lightly to remove air bubbles.

Bake in 350 degree F oven for 45 minutes, or until cake is done. Cool 15 minutes, and remove from pan. Cool completely on wire rack.

Frosting:
Four heaping tablespoons Almond Nut Cream
2 tbsp. milk or cream
1/2 cup powdered sugar
2 tablespoons Limoncello

Combine; blend until smooth. Add additional sugar or milk if needed until frosting reaches desired consistency (more glaze than buttercream). Drizzle over cooled cake and top with crushed toasted almonds.