-PATTI – VDRJ67A-
2 1/2 c All purpose flour; sifted
1 tb Baking powder
1/4 ts Salt
1/2 c Amaretto liqueur
1/2 c Milk; room temperature
1 ts Vanilla
1/2 ts Almond extract
1 c Unsalted butter; room temp
1 3/4 c Sugar
4 Egg; room temperature
Almonds; slivered
Powdered sugar
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.
Yields
1 servings