Amaretto and pound cake . . . What a heavenly combination! My fan Genia has a recipe for Amaretto Pound Cake all the way from Sanger, TX!
1 cup whole milk
1 tbsp white vinegar
3 cups all purpose flour*
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter softened
2 3/4 cups sugar
4 large eggs room temperature
1 tbsp vanilla extract
2 tsp almond extract
1/4 cup amaretto
2-3 tablespoons amaretto
1/4 c. (1/2 stick butter)
*Spoon and sweep method: use a spoon to fill measuring cup with flour until required amount is obtained.
Preheat oven to 325 degrees. Heavily grease and flour 10-inch bundt pan. In a small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a large stand mixer bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond extracts until well combined. Beat in flour mixture alternating with milk and amaretto. Pour batter in prepared bundt pan. Bake 55-65 minutes, until center is set and toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting on cake plate.
Beat powdered sugar and butter in stand mixer. Gradually add amaretto until desired thickness of icing is reached. Drizzle over cake and serve. Enjoy!
Recipe by Genia Peoples-Jansen from Sanger, TX.