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Rich Amaretto Pound Cake


BY DIANA RATTRAY
The SPRUCE

This amaretto Bundt cake is a rich cream cheese and butter pound cake with almond extract and amaretto in the cake and in the glaze.

Bake this great cake in a Bundt cake pan or tube cake pan, and serve small slices with berries or sliced fruit.
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What You'll Need

1 cup (8 ounces) unsalted butter, softened
8 ounces cream cheese, room temperature
3 cups sugar, divided
6 large eggs
1 1/2 teaspoons almond extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup amaretto, divided


[post_ads]How to Make It

  1. Heat oven to 325 F.
  2. Grease and flour a 12-cup Bundt cake pan or tube cake pan.
  3. In a large mixing bowl with electric mixer, cream butter, and cream cheese with 2 2/3 cups of the sugar until light and fluffy.
  4. Beat in eggs, one at a time, beating well after each addition.
  5. Beat in almond extract.
  6. Sift together the flour, baking powder, and salt. Combine the milk with 1/4 cup of the amaretto liqueur.
  7. Add dry mixture to the creamed mixture in 3 additions, alternating with the milk mixture and ending with dry ingredients.
  8. Mix the batter until smooth and well blended.
  9. Pour batter into the prepared Bundt cake or tube cake pan. Bake for 1 hour, or until a toothpick or cake tester comes out clean when inserted in center.
  10. Meanwhile, combine the remaining 3/4 cup of amaretto with the 1/3 cup sugar in a saucepan. Cook over medium heat, stirring until sugar is dissolved.
  11. Remove from heat and let cool.
  12. Remove to a rack and cool in the pan for 15 minutes.



For Tube Cake Pan:

  1. With a metal or wooden skewer or toothpick, prick cake all over.
  2. Slowly spoon half of the amaretto and sugar mixture over the cake.
  3. Let the cake stand for 10 minutes; loosen sides and invert onto a rack or large plate.
  4. Prick the bottom all over and slowly spoon the remaining amaretto mixture over the cake. Invert onto a serving plate and let the cake cool completely.

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For Bundt Cake Pan:

  1. With a metal or wooden skewer or toothpick, prick cake all over. Slowly spoon half of the amaretto and sugar mixture over the cake.Let the cake stand for 10 minutes; invert onto a cake plate. Prick the top all over and slowly drizzle the remaining amaretto mixture over the cake.

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Cake Magazine: Rich Amaretto Pound Cake
Rich Amaretto Pound Cake
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