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amaretto pound cake

Adapted from Gatherings - Creative Kosher Cooking From Our Families to Yours, by Netivot HaTorah Day School

Ingredients:

Cake:
2 cups all-purpose flour
2 cups sugar
1 (2.8-ounce) package instant vanilla pudding mix
2 teaspoons baking powder
4 eggs
3/4 cup orange juice
2/3 cup oil
1/4 cup vodka
1/4 cup almond liqueur

Almond Glaze:
1 cup icing (confectioner's) sugar
1 teaspoon almond extract or 1 teaspoon almond liqueur
1 - 2 tablespoons water
2 tablespoons toasted sliced almonds

Directions:

Preheat oven to 350 degrees.  Grease a Bundt pan.
In a large bowl, combine flour, sugar, pudding mix and baking powder. Using an electric or hand-held mixer, slowly add eggs, orange juice, oil, vodka and almond liqueur. Mix well. Pour into a greased Bundt pan and bake for 1 hour. 
Remove from oven.  Let cool in pan 10 minutes. Remove and cool.
To Glaze: 
Sift the icing sugar. In a small bowl,  combine sugar and almond extract (or liqueur). Add water until drizzle consistency. Glaze cake. Sprinkle almonds on top before glaze hardens.

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