When my wife worked at Shell Oil (for 30 years), she and others were always exchanging recipes. I found a recipe written on Yolanda’s (my wife) office note pad for Amaretto Pound Cake. This was many many years ago. I decided to try it, and add a little Mones touch and here it is. I hope you enjoy it.
INSTRUCTIONS:
- For the cake:
- 1 Cup (two sticks) at room temperature
- 2 1/2 Cups granulated sugar
- 6 Extra large eggs at room temperature
- 1 Cup sour cream
- 2 Tsp pure almond extract
- 1 Tsp pure vanilla extract
- 1 Tsp pure orange extract
- 1 Tsp pure lemon extract
- 1/4 Tsp baking powder
- 1/2 Tsp salt
- 3 Cups of CAKE flour
- 1/2 Cup amaretto
- For the glaze:
- 1 Cup amaretto
- 1 Cup butter
INSTRUCTIONS:
- For the cake:
- Preheat the oven to 325 degrees
- Generously grease and flour a Bundt pan of your choice
- Beat the butter and sugar until creamy
- Add the eggs one at a time until incorporated
- Add the sour cream and all the extracts and continue to mix
- Add the soda and salt and combine well
- Gradually beat in the flour a small amount at a time
- Add the amaretto and combine well into the mix
- Pour the mixture in the Bundt pan and tap the pan on the counter to make sure all crevices of the pan are filled. (Depending on the size of your pan, you may have more cake mix than you need. This cake expands more than you would think. Use the excess batter for cupcakes.)
- Bake at 325 degrees for one hour. Test with a skewer to make sure it is done.
- For the glaze:
- Combine the butter and amaretto and bring to a slow boil
- Continue to boil until there is no alcohol taste
- Poke holes all around the cake with a thin skewer.
- Place the cake on a wire rack and baste the cake all over using all of the glaze.
- Transfer to a cake plate and enjoy
