Yield: 1 servings
|2½ cup||All purpose flour; sifted|
|1 tablespoon||Baking powder|
|½ cup||Amaretto liqueur|
|½ cup||Milk; room temperature|
|½ teaspoon||Almond extract|
|1 cup||Unsalted butter; room temp|
|4||Egg; room temperature|
PATTI - VDRJ67A
Preheat oven to 350~. Grease 1 bundt or tube pan. Sift flour, baking powder and salt into bowl. Blend amaretto, milk, vanilla and almond extract in another bowl. Using electric mixer, beat butter until light. Gradually add sugar and beat until light and fluffy. Beat in eggs 1 at a time. Fold in flour mixture and liquid alternately in 3 additions, starting and ending with flour mixture; do not overblend.
Pour into prepared pan. Sprinkle top with almonds. Bake until cake is golden brown and pulls away from sides of pan, 55-60 minutes. Cool cake completely in pan on rack. (Can be prepared 1 day ahead and stored at room temperature.) Dust cake with powdered sugar and serve with fresh fruit.