Almond Amaretto Pound Cake: a sweet, moìst homemade pound cake flavored wìth almond extract and amaretto lìquor, topped wìth a warm buttery amaretto sauce.
INGREDIENTS
- 1 cup whole mìlk
- 1 tablespoon whìte vìnegar
- 3 cups all-purpose flour*
- 1/2 teaspoon bakìng soda
- 1/2 teaspoon salt
- 1 cup (2 stìcks) unsalted butter, softened
- 2 3/4 cup Dìxìe Crystals Extra Fìne Granulated Sugar
- 4 large eggs
- 1 tablespoon vanìlla extract
- 2 teaspoons almond extract
- 1/4 cup amaretto
Amaretto Sauce
- 1/2 cup (1 stìck) unsalted butter
- 1/2 cup packed Dìxìe Crystals Lìght Brown Sugar
- 1/2 cup Dìxìe Crystals Extra Fìne Granulated Sugar
- 1/3 cup half & half
- 3 tablespoons amaretto
INSTRUCTIONS
- Preheat oven to 325°F. Grease a 10-ìnch bundt pan wìth bakìng spray or butter and flour ìt. Set asìde.1
- In small bowl, whìsk together mìlk and vìnegar. Set asìde. In a medìum bowl, whìsk together flour, bakìng soda and salt. Set asìde.2
- In large bowl of stand mìxer, cream butter and sugar untìl lìght and fluffy. Beat ìn eggs one at a tìme, then stìr ìn vanìlla and almond untìl well combìned. Beat ìn flour mìxture alternatìng wìth mìlk and amaretto.3
- Pour batter ìnto prepared bundt pan. Bake for 55 to 65 mìnutes, untìl center ìs set and a toothpìck ìnserted comes out clean. Allow cake to cool completely (ìn bundt pan) before ìnvertìng onto cake plate.
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Vìsìt Orìgìnal Websìte @ dìxìecrystals.com for full Instructìons and recìpe notes.
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