Amaretto Pound Cake
1 cup (8 ounces) unsalted butter,
softened
8 ounces cream cheese, room
temperature
3 cups sugar, divided
6 large eggs
1 1/2 teaspoons almond extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 cup amaretto, divided
Heat oven to 325°. Grease and flour a 12- cup tube cake pan. In a large mixing bowl with electric
mixer, cream butter and cream cheese with 2 2/3 cups of the sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. Sift together the flour, baking powder and salt. Combine the milk with 1/4 cup of the amaretto liqueur. Add dry mixture to the creamed mixture in three additions, alternating with
the milk mixture and ending with dry ingredients.Mix the batter until smooth and well-blended. Pour batter into the prepared Bundt cake or tube cake pan.
Bake for 1 hour, or until a toothpick or cake tester comes out clean when inserted in center. Meanwhile, combine the remaining 3/4 cup of amaretto with the 1/3 cup sugar in a saucepan. Cook over medium heat, stirring, until sugar is dissolved. Remove from heat and let cool.
Remove the cake from the oven to a rack and cool in the pan for 15 minutes. With a metal or wooden skewer or toothpick, prick cake all over. Slowly spoon half of the amaretto and sugar mixture over the cake. Let the cake stand for 10 minutes; loosen sides and invert onto a rack or large plate. Prick the bottom all over and slowly spoon the remaining amaretto mixture over the cake. Invert onto a serving plate and let the cake cool completely.