AMARETTO POUND CAKE
Preparation: 2 Hours
Comment: The recipe is one that I have made and adjusted over the years. It is wonderful with any kind of fresh fruit, ice creams or yogurts for dessert. I have made it with and without the Glaze. Both turn out wonderfully and it is purely a matter of choice. While I have Greek Yogurt in this recipe you could certainly use sour cream as well.
Method: 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 Yogurt, then almond, vanilla, orange and lemon extracts. Add soda and salt. Gradually beat I flour. Add Amaretto and beat. Pour the batter into the prepared pan and bake at 325 degree F for 1 hour and 30 minutes or until cake test done (when knife or long tooth pick comes out clean). 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 if desired.
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