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Amaretto Cake
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A moist, almond-encrusted and glazed bundt cake that is a hands down favorite at a party (or for the family.)

Linda Engbarth Weissert

  • Cake:
  • 1 yellow cake mix (NOT pudding type)
  • 1 3-1/2 oz (98 grm). box instant vanilla pudding
  • 4 eggs
  • 1 tsp (5 ml) almond extract
  • 1/2 cup (125 ml) vegetable oil
  • 1/2 cup (125 ml) Amaretto
  • 1/2 cup (125 ml) sliced almonds
  • Glaze:
  • 8 oz (224 grm). (1 stick) butter
  • 1/4 cup (60 ml) Amaretto
  • 1/4 cup (60 ml) water
  • 1 cup (225 ml) sugar
  • Cake:
  • Blend ingredients (except nuts) and beat on high for 2 minutes.
  • Grease bundt pan and sprinkle evenly with almonds to coat pan.
  • Pour batter into prepared pan and bake at 325 degrees (175 C.) for 50 to 60 minutes.
  • Remove from oven and cool.
  • Remove from pan and place cake on rack over deep dish.
  • Glaze:
  • Combine ingredients in pan.
  • Bring to boil and, while stirring, continue to boil glaze for 2 to 3 minutes.
  • Spoon hot glaze over cake. Glaze that runs off will collect in the dish so repeat this step until all glaze is absorbed by cake.
  • Plan to prepare this cake 1 to 2 days ahead because the flavor mellows and gets better and better.
I don't know if this is the kind of almond cake the requester is looking for, but I know its one he or she will be proud to serve. Besides being delicious, it is a BEAUTIFUL cake and looks like its a LOT more work than it is. Enjoy!

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