1. Preheat oven to 325 degrees. 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 a low
speed just until blended after each addition.
2. Add eggs, one 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; our batter into pan.
3. Bake at 325 degrees for 1 hour and 5 minutes or until tooth
pick inserted comes out clean.
4. During last 10 min of baking prepare Amaretto Glaze.
Bring 3/4 cup sugar, 6 Tablespoons butter, 1/4 cup almond
liqueur and 2 Tablespoons water to a boil in a small 1 quart
saucepan over medium heat, stirring often. reduce heat to
medium low, and boil constantly for 3 minutes. Remove from
heat and USE IMMEDIATELY by pouring over cake.
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