Amaretto-Almond Pound Cake

This is a delicious cake, I have made numerous times! And yes, the link to the glaze recipe is not working. Here is the recipe:

3/4 cup sugar
6 tablespoons butter
1/4 cup almond liqueur
2 tablespoons water
Bring ingredients to a boil in small saucepan over med heat, stirring often; reduce heat to med-low and boil, stirring constantly for 3 min. Remove from heat and spoon over hot cake while still in pan.

Dying to try this, but the link to the Amaretto Glaze is not working. Does anyone have that recipe?

It’s amazing! I’ve made it three times now and it’s always a huge hit . I’m in trouble because I never saved the recipe, and now the link to the amaretto glaze is gone! Does anyone have that recipe for the glaze ?

I made this exactly as written and it was beautiful and delicious. So, so good! The only thing I may do next time is make a little extra glaze when I remove the cake from the pan, my glaze didn't soak all the way to the top but that is an easy fix. This is a keeper.

I would brush the glaze onto cake after removing from pan. I do this with a 'Rum Cake" I make

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 :)

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!

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!

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.

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!

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!

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!!!

This cake is fantastic! I bake pound cakes a lot and this is one of the best!!!! I made this for my football tailgate. They raved about it...and two of them asked me to make it for them to serve for the holidays. Question...has anyone tried to freeze it with or without the Amaretto sauce? Was it still good...any recommendations?

Very tasty! It's dense, a true pound cake, and Amaretto gives it such a delicate, beautiful almond flavor. I was worried it would be too sweet with the addition of the glaze, but it was just perfect. Everyone loved it.

This the third time I've made this cake, twice for Christmas parties and once for a work event. People rave about this cake and ask for the recipe. The cake makes a wonderful presentation as well.

This is my all time favorite pound cake. Prepared as written & not a crumb to nibble on was left!

Amazing, Delicious, Best Ever pound cake, I took this cake to a party and it disappeared withing minutes...I did not even get to taste it :( but tasted the batter and it was delish... I used the Amaretto Di Saronno Liqueur and put in a little extra.. people at the party said it was appealing to the eyes, nose, mouth and stomach...enough said :) I will be baking this cake again and again.

Jan1954 it is called an Amaretto Pound Cake because the Amaretto is in the glaze. I love baking and will definitely try this recipe.

Excellent recipe!!!

Not a fan...Made the recipe as written and i found it try and UN almondy (amazing considering how much amaretto was in the glaze).

very good cake, I made a little extra glaze to put over the cake after I took it from the pan...I took it to a party and didn't get one slice but the batter was good!

Made this exactly as written and it was fabulous! Best pound cake I've ever made. I did save a little bit of the glaze to drizzle on top of the cake after inverting it. Next time I intend to make more of the glaze to have more to drizzle over.

This may be the best pound cake I have ever made and I made it exactly by the recipe. I plan to serve it to guests AS IS! Doesn't need a thing - no ice cream, etc. Just delicious!!!

Decadent, rich, moist pound cake. Using a hot glaze on a hot cake is a terrific idea. I like the idea of saving some of the glaze to drizzle over the cake after it's removed from the pan. Will try that next time just for appearance!

This was really, really good. I do believe I'll double the glaze and after the bottom soaks in, turn cake over and do the top the same way.

This was good, but mine didn't look like the picture. I cut the glaze in 1/2 because I didn't want it quite that rich. My glaze didn't go through the whole cake, so maybe you really need to make all the glaze.

Jan - the Amaretto is the almond liqueur - purchase at a liquor - for instance, what I purchased was Classico Amaretto di Amore Liqueur. In my area - Virginia - there are no little bottles - I had to buy something like a pint at $7.95. But if the cake is as delish as I think it will be, I will no doubt be using up the Liqueur anyway. Good luck in finding the Amaretto.

I just have a question. Why is it called Amaretto-Almond? Where is the amaretto? I'm I missing something?

You must make this cake! It is awesome!