- Prep Time 20 min
- Total 3 hr 0 min
- Servings 12
- Ingredients 12
Ingredients
Cake
- 1/3 cup sliced almonds
- 1 1/4 cups butter, softened
- 1 package (3 oz) cream cheese, softened
- 2 1/2 cups sugar
- 3 tablespoons amaretto
- 1 tablespoon vanilla
- 2 1/2 cups Gold Medal™ all-purpose flour
- 6 eggs
Amaretto Glaze
- 3/4 cup sugar
- 6 tablespoons butter
- 1/4 cup amaretto
- 2 tablespoons water
Make With
Gold Medal Flour
Instructions
-
Step
1
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan. -
Step
2
In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan. -
Step
3
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. -
Step
4
During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly. -
Step
5
Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
Nutrition
640Calories
31gTotal Fat
7gProtein
81gTotal Carbohydrate
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