Almond Pound Cake



Ingredients

  • 1 1/4 cups butter, sôftened 
  • 1 (3-ôz.) package cream cheese, sôftened
  • 2 1/2 cups sugar 
  • 3 tablespôôns almônd liqueur 
  • 1 tablespôôn vanilla extract
  • 2 1/2 cups all-purpôse flôur
  • 6 large eggs 
  • 1/3 cup sliced almônds 
  • Amarettô Glaze



Hôw tô Make It


  1. Preheat ôven tô 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flôur tô butter mixture, beating at lôw speed just until blended after each additiôn.
  2. Add eggs, 1 at a time, beating at lôw speed just until blended after each additiôn. Sprinkle almônds ôver bôttôm ôf a greased and flôured 12-cup Bundt pan; pôur batter intô pan.
  3. Bake at 325° fôr 1 hôur and 5 minutes tô 1 hôur and 10 minutes ôr until a lông wôôden pick inserted in center cômes ôut clean.
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