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Preheat oven to 325 degrees. Grease and flour 12
cup Bundt Pan. Combine cake and pudding mixes
with eggs, 1/2 cup water, oil and 1/2 cup
Limoncello. Mix with electric mixer for atleast 2
minutes. Pour into prepared pan. Bake for 1 hour.
Cool in pan for 20 minutes. Finish cooling on wire
rack. Once cake is completely cool, move to a
serving plate. Using meat fork, poke holes all over
cake. In a small sauce pan, melt butter with
remaining water and sugar. Bring to a boil and boil
for 5 minutes. Remove from heat and stir in
remaining Limoncello. Carefully pour glaze over
cake. If necessary, use a pastry brush to brush on
any overflow of glaze. Immediately sprinkle
almonds on top of cake. Store in airtight container.
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