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Amaretto-Almond Pound Cake Recipe


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     Amaretto-Almond Pound Cake

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   30 min

1 1/4 cups butter, softened
1 (3 oz) package cream cheese, softened
2 1/2 cups sugar
3 Tablespoons almond liqueur
1 Tablespoon vanilla extract
2 1/2 cups all purpose flour
6 large eggs
1/3 cups sliced almonds
Amaretto Glaze

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.
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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