Amaretto Almond Pound Cake

By Niecer

Ingredients

• PREHEAT OVEN TO 325
• 1 1/4 C butter, softened
• 1 3 oz. pkg cream cheese, softened
• 2 1/2 C sugar
• 3 TBS Amaretto
• 1 TBS vanilla extract
• 2 1/2 C all purpose flour
• 6 lg eggs
• 1/3 C sliced almonds
• AMARETTO GLAZE
• 3/4 C sugar
• 6 TBS butter
• 1/4 C Amaretto
• 2 tbs WATER
• bring sugar, butter, ligueur & water to a boil, stirring often. Reduce heat to medium and slow boil, stirring constantly for 3 minutes.

Preparation

Step 1

Beat butter until smooth, add softened cream cheese and beat until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueuer and vanilla beating just until blended. Gradually add flour to butter mixture, beating at low speed until just blended after each addition.

Add eggs ONE AT A TIME, beating at low speed just until blended. Sprinkle almonds on bottom of greased and floured 12 C bundt pan; pour batter into pan.

Bake @ 325 approx. 1 hour, until toothpick in center comes out clean.

Spoon or pour glaze over cake IN PAN, allowing to soak in before each addition. Cool cake COMPLETELY in pan