Amaretto Pound Cake

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    • 1 1/4 cups butter, softened
    • 1 (3-oz.) package cream cheese, softened
    • 2 1/2 cups sugar
    • 3 Tbsp amaretto
    • 1/2 tsp almond extract
    • 1 tsp vanilla extract
    • 2 1/2 cups all-purpose flour
    • 6 large eggs


    • 3/4 cup sugar
    • 6 Tbsp butter
    • 1/4 cup amaretto
    • 2 Tbsp water


    • 1 1/4 cup powdered sugar
    • 1/2 tsp almond extract
    • 1-2 Tbsp milk


  • 1/3 cup sliced almonds

Preheat oven to 325. Grease and flour a 12-cup Bundt pan. Set aside.

Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add amaretto, almond extract and vanilla, beating just until blended. Slowly add flour to butter mixture, beating at low speed just until blended after each addition.

Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into pan.

Bake 65 – 70 minutes or until a long wooden pick inserted in center comes out clean.

During last 10 minutes of baking, prepare Amaretto Syrup. Put ingredients in medium sauce pan and bring to a boil. Boil for 3 minutes, stirring constantly. Use immediately.

Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (I used a wooden skewer to poke holes in the bottom of the cake for the syrup to seep into.

Cool completely in pan on a wire rack. Turn cake onto a cake plate. Whisk together powdered sugar, milk and almond extract. Pour over cooled cake. Sprinkle with sliced almonds.


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