AMARETTO POUND CAKE
Prep Time: 2 Hours
Yields: 12 Servings
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.
1 Cup butter at room temperature
2 ½ Cups granulated sugar
6 eggs, at room temperature
1 Cup Greek style yogurt
2 tsp almond extract
1 tsp vanilla extract
1 tsp orange extract
1 tsp lemon extract
¼ tsp baking soda
½ tsp salt
3 Cups flour
½ Cup Amaretto
10 ounces orange marmalade
2 ½ ounces apricot preserves
¼ Cup Amaretto
1 Cup sliced almonds, toasted (optional)
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 in 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.