Amaretto Almond Pound Cake

Amaretto Almond Pound Cake
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  1. Cake
  2. 1/3 cup sliced almonds
  3. 1 1/4 cups butter, softened
  4. 1 package (3 oz) cream cheese, softened
  5. 2 1/2 cups sugar
  6. 3 tablespoons amaretto
  7. 1 tablespoon vanilla
  8. 2 1/2 cups Gold Medal® all-purpose flour
  9. 6 eggs
  10. Amaretto Glaze
  11. 3/4 cup sugar
  12. 6 tablespoons butter
  13. 1/4 cup amaretto
  14. 2 tablespoons water
  1. 1Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
  2. 2In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
  3. 3Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
  4. 4During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
  5. 5Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.