Just for the record, for high-altitude baking, it was too moist of a batter. Next time I make it I will only use 4 eggs instead of 5, since there really isn't any other way to eliminate liquid in the recipe. I ended up baking the cake 20 min longer than recommended, and it was over-baked and too brown on the outside. It still tasted great, and was nice and dense, but on the dry side. I used a 1/4 tsp of orange oil with the vanilla and it was very tasty, but next time I will use lemon oil or just vanilla, since I'm not an almond extract fan. I'm guessing that a pinch of ginger coupled with lemon oil would also create a very tasty result. Thanks for the great recipe. Everyone at our church potluck loved it.

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