AMARETTO POUND CAKE

I love almonds and this pound cake from my baking cookbook is loaded with almond flavoring. It is very moist and flavorful and is one of my favorite cakes. If you like almonds too, this cake is for you. I don't think you will be disappointed. Enjoy!

Cake
3/4 c. sliced almonds
3 c. all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. (2 sticks) butter, softened
2 2/3 c. granulated sugar
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. lemon extract
2 tsp. almond extract
6 lg. eggs, room temperature
1 c. sour cream
2 T. heavy cream

Amaretto Glaze
1/2 c. granulated sugar
1/4 c. water
2 T. butter
1/4 c. amaretto
1/2 tsp. almond extract

Preheat oven 315ºF. Spray a 12-cup Bundt pan with nonstick baking spray containing flour. Sprinkle sliced almonds evenly on bottom of pan. Or use a tube pan and sprinkle almonds on top of batter.

Sift together the flour, baking soda and salt. Sift again. Set aside.

In large mixing bowl, beat the butter on medium speed til smooth. Add the sugar, vanilla extract, orange extract, lemon extract and almond extract and continuing mixing for 8 minutes or until very light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.

Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. Spoon the glaze over the cake slowly to allow the glaze to soak into the cake. Cool completely, preferably overnight, before serving.

Glaze: Bring all glaze ingredients to boil over medium heat and stir until sugar is completely dissolved. Use immediately.