Ingredients:
- 1 cup whole milk
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 2 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
- 1 tablespoon vanilla extract
- 1/4 cup amaretto
- 1 tablespoon white vinegar
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 2 teaspoons almond extract
- AMARETTO SAUCE:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 3 tablespoons amaretto
- 1/2 cup packed Dixie Crystals Light Brown Sugar
- 1/3 cup half & half
Preparation:
Indulge in the rich, moist, and flavorful Almond Amaretto Pound Cake, perfectly paired with a luscious amaretto sauce. This recipe is a showstopper for any occasion, combining the nutty essence of almonds with the sweet, aromatic touch of amaretto. Follow these simple steps to create a dessert that’s sure to impress!
- Preheat oven to 325°F (165°C). Grease a 10-inch bundt pan with baking spray or butter, then flour it. Set aside.
- In a small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla and almond extract until well combined. Alternate between adding the flour mixture and the milk-amaretto mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan. Bake for 55 to 65 minutes, or until the center is set and a toothpick inserted comes out clean. Allow the cake to cool completely in the pan before inverting onto a cake plate.
- Amaretto Sauce: Combine butter, brown sugar, and granulated sugar in a small saucepan. Cook over medium heat, stirring frequently, until smooth. Add half & half and amaretto, then bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
- Serve the pound cake warm, drizzled generously with amaretto sauce. Enjoy!
