If you love the fragrance of almonds, this cake will drive you wild with its heady triple almond whammy — essence, nuts, and liqueur. A cup of capuccino is the perfect partner.
1 pound butter, softened
3 cups sugar
6 eggs, well beaten
2 teaspoons pure almond extract
4 cups unbleached white flour
3/4 cup milk
1 cup amaretto (almond liqueur)
2 teaspoons baking powder, sifted to remove the lumps
2 cups toasted almonds, ground
Preheat the oven to 350°.
Generously butter and flour a 10-inch bundt pan and set aside.
Cream together the butter and sugar. The butter should be soft, but not melted.
Add the beaten eggs and almond extract and mix well. Blend in two cups of the flour.
Combine the milk and 1/4 cup of the amaretto and stir into the batter, mixing well.
Add the remaining flour and the baking powder, mixing well. Fold in the ground almonds and pour the batter into the bundt pan.
Bake for one hour or until a toothpick tests clean.
Cool the cake in the pan for 15 minutes and then pour the remaining 3/4 cup of amaretto over the warm cake.
Let the amaretto soak in and then invert the cake onto a plate. Remove the pan from the cake when thoroughly cool.