Red Dirt Farm and Studio

I really like this pound cake – ‘nough said

1 1/4 cups butter softened

1 (3 oz) package cream cheese softened

2 1/2 cups sugar

3 tbs almond liqueur

1 tbs vanilla extract

2 1/2 cups all-purpose flour

6 large eggs

1/3 cup sliced almonds

Preheat oven to 325 degrees.  Beat butter and cream cheese at medium speed until creamy.  Gradually add sugar, beating at medium until light and fluffy.  Add liquor and vanilla until blended.  Gradually add flour to butter mixture, beating at low-speed until blended after each addition.

Add eggs, 1 at a time,  at low-speed until blended after each addition.

Sprinkle almonds over bottom of a greased and floured 12-cup bunt pan.  Pour batter into pan.

Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.

During last 10 minutes of baking, prepare Amaretto Glaze.  Remove cake from oven, and gradually spoon hot glaze over cake in pan.  Continue until all of the glaze is used. ( Allow it to soak into cake after each addition.)  Cool completely in

pan on wire rack about an hour.

Amaretto Glaze

3/4 cup Sugar

6 tbs butter

1/4 cup almond liqueur

2 tbs water

Bring everything to a boil in saucepan over medium heat.  Stirring often; reduce heat to medium low and boil, stirring constantly 3 minutes.  Remove from heat and use immediately.