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Pam's Almond Amaretto Pound Cake Recipe

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This recipe for Pam's Almond Amaretto Pound Cake is from OUR KITCHENS COMBINED, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ®Betty Crocker ®ound Cake mix
2 eggs
1 stick butter (softened)
Amaretto liqueur and water (total of ⅔ cup)
1 tablespoon almond extract
½ cup sliced almonds (crushed)
½ can ®Solo Almond (Cake and Pastry Filling)
⅓ cup all-purpose flour or cake flour
Directions:
Directions:
Preheat oven to 350ºF.

In large mixing bowl, blend the eggs, butter, almond filling, almond extract, and Amaretto/water. Add cake mix and flour. Blend at medium to high speed for about 4-5 minutes.

Prepare loaf pan: butter pan or use spray, then dust with flour. Add a layer of crushed almonds to the bottom of the pan.

Pour cake mix over crushed almonds.

Bake for 60-65 minutes. Test with cake tester and continue baking until tester comes out clean. Cool on rack for about 10 minutes and then run a knife around the edges to loosen. Cool in pan for another 20-30 minutes before inverting onto cake plate.

Cool completely before slicing. Serve ice cream or whipped cream.
Personal Notes:
Personal Notes:
I use more Amaretto than water -- but incorporate some water, as it provides the air to keep the cake from being too dense.

The opened can of almond doesn't keep well in the refrigerator or freezer, so I make 2 pound cakes at the same time; the pound cake freezes well in parchment and then plastic wrap and resealable bag.

 

 

 

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