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La Belle Cuisine
Amaretto Pound Cake
Thanks to our dear friend Kaye Lindauer for this excellent recipe!
quickly became a family favorite and has been served at countless
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
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
after each addition. Add sour cream; beat; then add extracts. Sift together
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
Heat over low heat, stirring. until melted. Drizzle on cooled cake. Top
with chopped toasted almonds.
Featured Archive Recipes:
Pound Cake - The Ultimate
Amaretto Peach Pound Cake
Orange-Almond Cake with Peaches
and Amaretto Whipped Cream
Orange-Soaked Bundt Cake
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