Ingredients
1/3
cup sliced almonds
1 1/4
cups butter, softened
1
package (3 oz) cream cheese, softened
2 1/2
cups sugar
3
tablespoons amaretto
1
tablespoon vanilla
2 1/2
cups Gold Medal™ all-purpose flour
6
eggs
3/4
cup sugar
6
tablespoons butter
1/4
cup amaretto
2
tablespoons water
Preparation
Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
