Amaretto Pound Cake1 cup butter, at room temperature
2-1/2 cups granulated sugar
6 eggs, at room temperature
1 cup sour cream
2 tsp. almond extract
1 tsp. each vanilla extract, orange extract, lemon extract
1/4 tsp. baking soda
1/2 tsp. salt
3 cups cake flour
1/2 cup amaretto
Glaze:
10 oz. orange marmalade
2-1/2 oz. apricot preserves
1/4 cup amaretto
1 cup sliced almonds, toasted
Heat oven to 325º F. Grease and flour a large Bundt or tube pan. In a large
bowl, beat butter and sugar until creamy. Add eggs, 1 at a time, beating well
after each addition. Add sour cream, then almond, vanilla, orange and lemon
extracts. Add soda and salt. Gradually beat in flour. Add amaretto and beat.
Pour into prepared pan and bake at 325º F. 1 hour 15 minutes or until cake test
done. Cool on wire rack for 10 minutes. Remove from pan and cool on wire rack
until cool. While cake cools, stir and heat orange marmalade, apricot
preserves and amaretto over medium-low heat. Pour over cooled cake.
Top with toasted almonds.
Makes 12 servings.
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