Almond Pound Cake
Yields 12
Almond Pound Cake. Learn How To Make this delicious Almond Pound Cake Recipe today!
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Cake
  1. 1 cup unsalted butter, softened
  2. 4 ounces cream cheese, softened
  3. 1-2/3 cups granulated white sugar
  4. 2/3 cup light brown sugar, packed
  5. ¼ cup Amaretto or any almond liqueur
  6. ½ teaspoon salt
  7. 2 cups all-purpose flour
  8. 5 large eggs
  9. ½ cup sliced almonds, lightly toasted
Amaretto-Butter Glaze
  1. ¾ cup light-brown sugar, packed
  2. 1/3 cup unsalted butter, chopped
  3. ¼ cup Amaretto or any almond liqueur
  4. 2 tablespoons milk or cream
  5. ¼ teaspoon salt
Cake
  1. Preheat oven to 320°F. Coat a 12-cup Bundt pan or 14-cup tube pan (with or without a removable bottom) with non-stick cooking spray and lightly dust with flour. Set aside.
  2. Cream together butter and cream cheese on medium speed until smooth and creamy, about 2 to 3 minutes. Beat in sugars until light and fluffy, another 3 to 5 minutes. Beat in Amaretto and salt.
  3. Divide flour into 3 to 4 portions and gradually beat into butter mixture, on low speed, until just incorporated. Beat well after adding each portion.
  4. Break eggs into batter one at a time. Beat for 30 to 45 seconds more after adding each egg. Chop half of the almonds and fold into batter. Sprinkle the remaining ¼ cup sliced almonds on the bottom of prepared pan.
  5. Scoop or ladle batter into pan, being careful not to disturb the layer of sliced almonds too much. Bake for 65 to 75 minutes or until tester inserted on the thickest part of cake comes out clean. Cool cake in pan for 5 to 8 minutes, then turn out onto wire rack to cool further.
Amaretto-Butter Glaze
  1. Cook together light brown sugar, butter, Amaretto, milk or cream and salt in a saucepan over medium-high heat until mixture comes to a full rolling boil. Once mixture boils, reduce heat to low and continue cooking, while stirring constantly, for another 3 to 5 minutes or until thickened. Remove from heat.
  2. Transfer cake while still warm on a serving plate or tray. Poke cake with a skewer. Spoon or pour hot glaze over cake. Allow to cool slightly, about 3 to 5 minutes. Cut cake into wedges before serving.
Notes
  1. If cake would not be served immediately, allow to cool completely and freeze until needed. Once cake is ready to serve, thaw slightly, poke with a skewer and pour glaze over.
  2. Alternatively, cut thawed cake into wedges and place on individual plates. Spoon glaze over each slice and serve with berries, fresh fruit slices or ice cream.
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