"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon-Amaretto Bundt Cake Recipe

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This recipe for Lemon-Amaretto Bundt Cake, by , is from Cooking Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Walker
Added: Wednesday, May 20, 2009


1 1/2 cups sliced almonds
1/2 lb unsalted butter, softened
2 cups sugar
2 tbs lemon zest, grated
2 cups flour
3 tbs lemon juice
1 tsp vanilla extract
1 tsp lemon extract
5 eggs
Amaretto to taste

Preheat over to 350. Spread almonds on baking sheet and place in oven for 8-10 minutes until golden. Remove and set aside.
Lightly grease and flour a 10 inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over bottom of pan.
In electric mixer bowl, cream butter & sugar & lemon zest until fluffy.
Add flour, stif just until blended. Add lemon juice and extracts. Stir
Add eggs one at a time, mixing after each addition. With rubber spatula, gently fold in the remaining almonds.
Scrape the batter into the bundt pan & bake until cake tested inserted into the center comes our clean, about 1 hour and 10 minutes. After 30 minutes cover top of cake tightly with foil.
While cake is cooking, prepare syrup; In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirrin until the sugar melts. Reserve until ready to use.
When the cake is done; remove from oven. Poke holds all over the bottom of the cake (which is now the top) Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes. Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely




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