I love the taste of almonds and amaretto. This is going to sound really weird but it reminds me of the scent of Jergens Original formula lotion. You know the one. It smells like cherry almond. So heavenly! That scent takes me back to my childhood. Now, never fear, this pound cake does not taste like body lotion haha! In fact, it tastes like a little piece of heaven. The cake is moist and decadent and the glaze is like a sweet breeze of yumminess.
Check out what my pals over at My Recipes had to say about this recipe:
Drizzle an almond-flavored pound cake with homemade amaretto glaze for a delightfully decadent dessert.
Don’t mind if I do!
1 1/4 cups butter, softened
1 (3-oz.) package Philadelphia cream cheese, softened
2 1/2 cups sugar
3 tablespoons almond liqueur
1 tablespoon vanilla extract
2 1/2 cups Gold Medal all-purpose flour
6 large eggs
1/3 cup sliced almonds
3/4 cup Domino sugar
6 tablespoons Kerrygold butter
1/4 cup almond liqueur
2 tablespoons water
Preheat oven to 325°. 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 liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.
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Quick Tip: Serve this cake with your favorite coffee or tea.
Thanks again to My Recipes for this amazing recipe.