Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
This was great, definitely a keeper recipe. It stayed moist and had a wonderful flavor. As a rule, I always follow a recipe to the T for the first time trying it, even if I have my doubts, and in this case it was a very good choice to refrain from deviating. I was suspicious about putting ALL of the glaze as I was worried about making it too sweet, but I used it all regardless and (to my surprise) it came out with just the right amount of sweetness. I used a silicon brush instead of a spoon so that the glaze soaked in more evenly. I was also concerned about over-mixing by adding the eggs after the flour, which runs the risk of overworking the gluten, but it also came out perfectly fine. On a final note, I only used a 10-cup bundt pan yet it fit perfectly, so if you are like me and own every kitchen item possible EXCEPT for a 12-cup bundt pan, do not fret, it will come out as a dessert worthy of guests. Enjoy!
I made this delicious cake for our Mother's Day dessert and it was a huge hit! It is one of the best pound cakes I have ever eaten. After reading other reviews about the glaze, I decided to 1 1/2 times the glaze so I would be sure to have some to drizzle over the top. I will definitely make this again, it is superb!
this recipe I will keep because it is delicious! However, I will make some recommendations: I would cut back in sugar to balance it out with the amaretto glaze. Since it is not stated, I would first sift the flour and then measure the two and a half cups. Since it is not stated whether to use salted or unsalted butter, I would use salted butter all the way. It makes a huge difference! I would put all the eggs in a bowl, beat them lightly and added them in four parts. I found this easier rather than adding one by one which can lead to an overbeat denser tough cake. Other than that, fantastic recipe!