Friday, December 2, 2011

ALMOND BUNDT CAKE

3 cups all-purpose flour
1/2 cup whole-wheat flour
1 tbsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups granulated sugar
4 large eggs
1 tsp almond extract
1 cup milk
2 tbsp butter, melted
3 tbsp Amaretto*
1 cup powdered sugar
1/2 cup sliced toasted almonds

Preheat oven to 325 degrees.
Grease and flour a Bundt pan; set aside.

In a bowl combine the flours, baking powder, and salt; set aside.

In a large mixer bowl, using an electric mixer, cream the 1 cup of butter and the granulated sugar until light and fluffy.  Add the eggs, one at a time, mixing well after each addition.  Stir in the almond extract.  Add the flour mixture alternately with the milk, beginning and ending with the flour mixture.  Mix well after each addition.

Pour the batter into the prepared Bundt pan and bake at 325 degrees for 50 to 60 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on wire rack for a few minutes.  Carefully remove cake and cool completely on the wire rack.

*If you do not want to use Amaretto, substitute almond extract to suit your taste.

To make glaze:  Combine the melted butter, Amaretto, and powdered sugar in a bowl and mix well until smooth.  Drizzle glaze over the cake allowing to drip down the sides.  Sprinkle the toasted almonds over the top.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.