My Great-Aunt Ree is the typical saint-of-a-woman aunt who can cook everything better, always gives good hugs, and has some of the best one-liners you ever did hear.  And she still does her Jane Fonda workouts!  Color me impressed.  Aunt Ree also makes the end-all-be-all of bundt cakes with this recipe.  I know it’s actually Southern Living’s recipe, but we still think of it as Aunt Ree’s since she probably makes it taste better simply by virtue of being the baker.  I personally have never liked overly sweet or overly iced cakes; I’m usually the one angling for a middle piece of cake instead of a corner.  This cake keeps it light with almonds (and raspberries added as decorative flair and to fill that much-aligned hole) and uses a glaze instead of icing to add sweetness.  It’s a pound cake afterall so butter plays the largest role in this confection.