Amaretto-Almond Pound Cake
Photo: Jennifer Davick; Styling: Buffy Hargett
Drizzle an almond-flavored pound cake with homemade amaretto glaze for a delightfully decadent dessert.
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Great Idea! The glaze is awesome.
moist & delicious!
Everyone loved this cake I made for a birthday party. Its super moist for a pound cake and 8'd recommend it to any almond/amaretto lover. I added a simple vanilla glaze to make it perdy :)
MamaMe's Review
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!
delicious
I would brush the glaze onto cake after removing from pan. I do this with a 'Rum Cake" I make
very very good!
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!
It doesn't get any better!
This was just about the best pound cake ever. It was tender, moist and with a subtle taste of the Amaretto. I was "testing" a recipe for company. Once they taste this, they won't want to leave.
Cathe59's Review
N/A
cuisinelover's Review
Absolutely delectable! I was short on AP flour and subbed 1/2 cup whole wheat. Other than that, followed recipe verbatim. It was torture waiting 90 minutes to taste perfection!
tray715's Review
This cake has quickly become one of my family's favorites. I have made it on several occasions and have received requests from family and friends. Great cake...lovely almond flavor. It is delish!!!
Great recipe!