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Ingredients
- 1 cup butter (softened)
- 2-1/2 cups sugar
- 6 eggs (room temperature)
- 1 teaspoon Wilton Vanilla extract
- 1 teaspoon Wilton Lemon extract
- 1 teaspoon Pure Orange extract
- 2 teaspoons Wilton Almond extract
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (8 ounces) Breakstone Sour Cream
- 3 cups flour (sifted)
- 1/2 cup Amaretto di Saronno
- Glaze Ingredients (recommened by Amaretto company)
- 1 jar (10 ounces) orange marmalade
- 1/2 jar (5 ounces) apricot preserves
- 1/4 cup Amaretto di Saronno
- 1 cup chopped toasted almonds
Details
Servings 12
Preparation time 20mins
Cooking time 95mins
Preparation
Step 1
Preheat oven to 325 degrees F.
1. Beat butter and sugar until creamy.
2. Add eggs, one at a time. Beat well after each egg.
3. Add sour cream and breat well.
4. Add all extracts, baking soda and salt. Mix well.
5. Gradually beat in flour.
6. Add 1/2 cup Amaretto. Mix well.
7. Pour into greased and floured bundt pan.
Note: batter will appear to be very loose. It's supposed to.
Bake at 325 degrees for 75 minutes or until done.
Glaze directions (choice of 3 ways to top cake):
Heat marmalade, apricot preserves and Amaretto over stove until melted. Drizzle on cooled cake and add chipped almonds (if desired).
I prefer to just sprinkle confectioner sugar on cooled cake.
- or -
Make a glaze with 2 tablespoons Applesauce (or plain water) with a box of confectioner sugar. Mix well and drizzle over cake with a spoon.
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