Combine all ingredients except frosting and almonds in electric blender; process until blended. Turn into well-greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan. Bake in center of oven at 325 degrees for 1 hour or until done. Cool 10 minutes in pan; invert and cool on rack. Spread with Penuche Frosting. ||Penuche Frosting: Melt 1/4 cup butter or margarine in saucepan; add 1/3 cup granulated sugar and 2 ½ tablespoons molasses. Bring to boil, reduce heat and boil gently 2 minutes, stirring constantly. Remove from heat and cool. Spread 1/4 cup slivered almonds in shallow pan and toast in 325 degree oven for 15 minutes, stirring occasionally. Stir 1 tablespoon half-and-half into butter mixture, then gradually add 1 cup sifted powdered sugar and beat until thick enough to spread. Mix in almonds.
Calories 472; Fat 19 g; Sat Fat 5.0 g; Mono Fat 10.2 g; Poly Fat 2.5 g; Protein 4 g; Carb 75 g; Fiber 2 g; Cholesterol 17 mg; Sodium 407 mg; Calcium 74 mg; Potassium 247 mg; Vitamin E 5 mg* ;