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

Powdered Sugar
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.

Icing Directions:
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.