Amaretto Pound Cake
It just doesn't get any better than this luscious Amaretto pound cake!
1 cup butter, at room temperature
2 1/2 cups granulated sugar
6 eggs, at room temperature
1 cup sour cream
2 teaspoons almond extract
1 teaspoon vanilla extract
10 ounces orange marmalade
2 1/2 ounces apricot preserves
1/4 cup Amaretto
1 cup sliced almonds, toasted
Preheat oven to 325
degrees F. Grease and flour a large Bundt or tube pan.
In a large bowl, beat
butter and sugar until creamy. Add eggs, one at a time, beating well after
each one. Add sour cream, then almond, vanilla, orange and lemon extracts.
Add soda and salt. Gradually beat in flour. Add Amaretto and beat.
Pour into prepared pan and bake at 325 degrees F. for 1 hour and 15 minutes
or until cake test done. Cool on wire rack for 10 minutes. Remove from
pan and cool on wire rack until cool.
While cake cools,
stir and heat the orange marmalade, apricot preserves and Amaretto over
medium-low heat. Pour over cooled cake. Top with toasted almonds.