Boterkoek Dutch Butter Cake

Ingredients

• Cake:
• – 3 cups sugar
• – 2 cups (4 sticks) Real California unsalted butter, room temperature, plus more for pans
• – 2 large eggs
• – 1 cup almond paste, room temperature
• – 4 cups all-purpose flour
• – 1 teaspoon salt
• – 1 tablespoon Real California milk (if not frosting cakes)
• – 3/4 cup sliced almonds (if not frosting cakes)
• Frosting and glaze (optional):
• – 1 cup (2 sticks) Real California unsalted butter, room temperature
• – 1/3 cup vegetable shortening
• – 9 cups powdered sugar, divided
• – 1 to 2 teaspoons vanilla extract
• – 1/2 teaspoon salt
• – 7 to 8 tablespoons Real California milk, divided
• – 2 tablespoons grenadine or cherry juice
• – 1 to 2 tablespoons hot water
• baking