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Almond Pound Cake with Amaretto Cream




Source of Recipe


Internet


List of Ingredients




3/4 cup butter
3 cups sugar
1 teaspoon vanilla
1 teaspoon almond extract
5 eggs
3 cups flour
1 cup milk
Amaretto Cream Filling, see recipe


Recipe



Preheat oven to 325F. Grease and flour 1 tube pan, or 2 8 inch round cake pans, or 1 9 by 13 inch sheet cake pan. With an electric mixer, cream butter and sugar. Add vanilla and almond extract. Add eggs, one at a time, beating well after each addition. Add flour alternately with milk, beating well to combine. Pour batter into pan/s and bake until a toothpick inserted into cake comes out clean. This could take anywhere from about 25 minutes for 2 8 inch pans to 45 minutes for the tube pan. Let cake cool completely before frosting with with Amaretto Cream Filling.

Amaretto Cream Filling
6 ounces cream cheese
1/2 cup powdered sugar
1 teaspoon almond extract
1/3 cup Amaretto liqueur
1 quart whipping cream
1/4 cup sugar
1/2 cup almonds, toasted and chopped

In a mixing bowl, cream together cream cheese and confectioners' sugar with an electric mixer until smooth and well blended. Add almond extract and Amaretto, and mix well. In a separate bowl, whip cream, gradually adding the sugar while whipping, until stiff peaks form. Fold whipped cream and almonds into cream cheese mixture. To toast almonds, place on a baking sheet. Bake in a 325F oven about 5 minutes, shaking once or twice to prevent burning.