adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Amaretto Almond Pound Cake
0 Likes
Prep Time:
20 minutes
Total Time:
3 hours
Indulge in a scrumptious almond pound cake drizzled with amaretto glaze for a delightful Italian treat.
Ingredients:
  • 3 tablespoons amaretto
  • 1/3 cup sliced almonds
  • 1 1/4 cups butter, softened
  • 1 package (3 oz) cream cheese, softened
  • 2 1/2 cups sugar
  • 1 tablespoon vanilla
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 6 eggs
  • 3/4 cup sugar
  • 6 tablespoons butter
  • 1/4 cup amaretto
  • 2 tablespoons water
Instructions:
  • Preheat oven to 325°F. Grease a 12-cup fluted tube cake pan with shortening and lightly flour it. Sprinkle almonds evenly on the bottom of the pan.
  • Place 1 1/4 cups of butter and cream cheese in a large bowl and cream with an electric mixer until smooth. Gradually incorporate 2 1/2 cups of sugar, mixing until fluffy. Mix in 3 tablespoons of amaretto and vanilla until combined. Slowly add flour, mix on low speed until just combined. Beat in eggs one at a time until mixed. Pour batter over almonds in pan.
  • Bake for 1 hour 5 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
  • In a 1-quart saucepan, combine the glaze ingredients. Bring to a boil over medium heat, stirring often. Simmer on medium-low for 3 minutes, stirring constantly.
  • Spoon the warm glaze over the cake slowly, letting it soak in before each addition. Allow the cake to cool completely in the pan on a cooling rack for around 1 hour and 30 minutes.

Similar Recipes