Glazed Amaretto Cake

Cheri Clotiaux Stringer (source unknown)
Yield: 10-12 servings

I love amaretto because of cakes like this! I’d come home from school to a house filled with the heavenly aroma of almonds and orange marmalade and I knew in a few steps I’d behold a beautiful brown cake with a crown of glaze. Sometimes I even got a piece. —Alyson Stringer (Dec 1996)

1 cup butter or margarine

2 1/2 cups sugar

6 eggs (room temperature)

1 tsp each: vanilla, orange and lemon extracts

2 tsp almond extract

1/4 tsp baking soda

1/2 tsp salt

1 cup sour cream

3 cups sifted cake flour

1/2 cup Amaretto di Saronno 

Cake: Preheat oven to 325˚F. Beat butter and sugar until creamy. Add eggs one at a time (beating well after each egg). 

Add sour cream; beat, then add extracts, baking soda and salt. Gradually beat in flour, then add Amaretto and beat well. Pour into greased bundt pan. Bake for 1 hour and 15 minutes or until done.

Glaze #1

1 (10oz) jar orange marmalade

1/2 (5oz) jar apricot preserves

1/4 cup Amaretto di Saronno

1 cup chopped toasted almonds 

Combine first 3 ingredients and heat on stove until melted. Drizzle on cool cake, then add chopped almonds as a crown.

Glaze #2

2 cups powdered sugar

2 Tbsp orange juice

2 Tbsp Amaretto

1 Tbsp grated orange rind

2 Tbsp additional Amaretto 

Combine first 3 ingredients in saucepan and heat just to boiling. Stir in orange rind and then cool. Gradually stir in 2 Tbsp Amaretto or just enough to make glaze soft enough to drizzle over cake. 

Garnish with twists of orange peel and almonds.