|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Almond Branches in Bloom, San Remy, c.1890
Art Print
van Gogh, Vincent
Buy at AllPosters.com
La Belle Cuisine
Amaretto Pound Cake
Thanks to our dear friend Kaye Lindauer for this excellent recipe!
It
quickly became a family favorite and has been served at countless
birthday
celebrations. It even served beautifully and proudly as a
wedding cake on a crystal cake platter decorated with an array of
fragrant fresh flowers!
1 cup butter, softened
2 1/2 cups sugar
6 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
2 teaspoons almond extract
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3 cups sifted cake flour
[such as Swansdown]
1/2 cup Amaretto
Topping:
A 10-ounce jar orange marmalade
A 5-ounce jar apricot preserves
1/4 cup Amaretto
1 cup chopped toasted almonds
Beat butter and sugar until creamy. Add eggs one at a time, beating
well
after each addition. Add sour cream; beat; then add extracts. Sift together
flour,
baking soda and salt. Gradually beat into creamed mixture. Then
add Amaretto and mix well.
Pour into greased Bundt pan. Bake 1 hour
15 minutes at 325 degrees F.
Topping: In saucepan mix together marmalade, preserves and
Amaretto.
Heat over low heat, stirring. until melted. Drizzle on cooled cake. Top
with chopped toasted almonds.
Featured Archive Recipes:
Pound Cake - The Ultimate
Comfort Cake
Amaretto Peach Pound Cake
Orange-Almond Cake with Peaches
and Amaretto Whipped Cream
Orange-Soaked Bundt Cake
Index - Cake Recipe Archives
Index - Cake Fillings and Frostings
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
