Amaretto Pound Cake
It just doesn't get any better than this luscious Amaretto pound cake!

Yield: 12 servings

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
1 teaspoon orange extract
1 teaspoon lemon extract
1/4 teaspoon baking soda

1/2 teaspoon salt
3 cups cake flour
1/2 cup Amaretto

• 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.