When I was growing up, my mom would occasionally buy a Sara Lee Pound Cake along with a jar of Hershey’s Hot Fudge Sauce, and we’d have slices of it for dessert. Every once in awhile, I get cravings for that, although I will also eat pound cake plain–If it’s a really good pound cake. I’m kind of that way with cheesecake–A good cheesecake should stand on its own, and need no accompaniment…Just a cup of coffee on the side.
I got a craving for an Amaretto-based dessert, along with pound cake, and combined the two in this Amaretto Pound Cake.
I feel like I don’t use my Bundt pan often enough…But as you can see by the cake, they’re sometimes tricky when it comes to cake removal. Still, aesthetics aside, the cake tasted just fine.
I do admit, I wasn’t thrilled by the glaze, though. I suspect it was to help release the cake from the pan and make it extra-moist…However, it didn’t soak all the way through, as you can kind of see in the photo above. It’s a little more noticeable here:
In hindsight, I think rather than using a cooked glaze as the original recipe calls for, I should’ve just made a simple powdered sugar glaze with Amaretto, and drizzled it over the top of the cake. I’m changing the recipe to reflect that.
shortening or additional butter, and additional flour, for the pan
For the Glaze:
1 C powdered sugar
2-4 Tbsp. Amaretto
Preheat the oven to 325 degrees F. Grease and flour a 12-cup Bundt pan. Sprinkle the sliced almonds in the bottom, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed, 2 minutes. Gradually add the sugar on low speed, then increase to medium speed and beat 2 more minutes.
Add in the Amaretto and vanilla, beating just until combined. Add the eggs, one at a time, beating just until combined.
On low speed, gradually add the the flour, and mix just until combined.
Spread the batter in the prepared Bundt pan, and bake the cake for 1 hour. Check to see if it's done by inserting a toothpick or cake tester in the center of the cake. If not, continue baking for up to 10 more minutes.
Cool the cake in the pan on a wire rack for 10-15 minutes, before removing from the pan and cooling completely.
To make the glaze, whisk together the powdered sugar and 2 Tbsp. of Amaretto. If necessary, add additional Amaretto to achieve the desire consistency. Drizzle over the cooled cake, and allow to harden for 10 minutes before serving.