ALMOND AMARETTO POUND CAKE
INGREDIENTS:
1 cup whole milk
3 cups all-purpose flour
1/2 teaspoon salt
2 3/4 cup 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 Dixte Crystals Light Brown Sugar
1/3 cup half & half
METHOD:
1.Prebeat oven to 325 F. Grease a 10-inch burndt pan with baking spray or butter and flour it Set aside.
2. In smail bow, whisk together milk.and vinegar. Set aside. In a medium boml, whisk together flour, baking
sods and
salt. Set aside.
3. In large boml of stand mixer, cream butter and sugar until tight and fluffy. Beat in eggs one at a time, then stir
in
vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto
4. Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted
coimes
out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate
5. Amaretto Sauce: Combine the butter, brown sugar and graulated sugar in a small saucepan. Heat over medium
heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes
stirring often. Remove from heat and let cool for 10 minutes.
6. Serve pound cake warm drizzled with amaretto sauce.
