Amaretto Almond Pound Cake

Name: Amaretto Almond Pound Cake
Prep time: 20 min
Total time: 3 h
Yield: 12
Cuisine: Italian
Ingredients: 1/3 cup sliced almonds; 1 1/4 cups butter, softened; 1 package (3 oz) cream cheese, softened; 2 1/2 cups sugar; 3 tablespoons amaretto; 1 tablespoon vanilla; 2 1/2 cups Gold Medal™ all-purpose flour; 6 eggs; 3/4 cup sugar; 6 tablespoons butter; 1/4 cup amaretto; 2 tablespoons water

4 Ratings

3 Reviews

Prep 20 min
Total 3 hr 0 min
Servings 12

Enjoy this delicious almond pound cake glazed with amaretto – a tasty Italian flavored dessert.

By Betty Crocker Kitchens

Updated June 18, 2013

Make With

Gold Medal Flour

Ingredients

Cake

1/3 cup sliced almonds
1 1/4 cups butter, softened
1 package (3 oz) cream cheese, softened
2 1/2 cups sugar
3 tablespoons amaretto
1 tablespoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
6 eggs

Amaretto Glaze

3/4 cup sugar
6 tablespoons butter
1/4 cup amaretto
2 tablespoons water

Steps

1

Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
2

In 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

Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
4

During 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

Gradually 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.