Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
3 Hours 5 Mins
Yield
Makes 12 servings

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).

Ratings & Reviews

Great recipe!

CatCook1
October 25, 2015
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!

sixelagogo
July 02, 2015
Great Idea!  The glaze is awesome.

MamaMe's Review

nooshin
May 12, 2014
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!

moist & delicious!

juliecannon
January 29, 2016
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 :)

nooshin's Review

bakingbiznatch
June 04, 2013
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.

juliecannon's Review

sweetpeas
November 10, 2011
N/A

ruthlist's Review

Donna
December 24, 2011
N/A

JABugz's Review

michelle
February 19, 2013
N/A

mtvsbeach's Review

Sonya1979
April 06, 2011
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!

CumquatJammer's Review

kherman
September 04, 2013
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?