Almond Butter Glazed Cream Cheese Pound Cake
Family Tested & Approved
10 to 12 hearty appetites
butter, room temperature
pkg. cream cheese, softened
eggs, room temperature
almond liqueur (amaretto)
PREHEAT OVEN TO 325 DEGREES F. Spray 12 cup bundt pan liberally with non stick cooking spray. Then sprinkle SLICED almonds on bottom of pan and set aside.
In a large mixing bowl cream together the cream cheese and butter until light and fluffy.About 3 to 4 minutes. Gradually add sugar and beat well after each addition.
Add eggs one at a time, until well blended. Then add the almond extract and almond liqueur. Blend well.
Gradually add the flour a little at a time, beating well after each addition. Then pour batter into prepared bundt pan.
Bake at 325 degrees for 90 minutes or until toothpick inserted into center of cake comes out clean. Leave in pan to cool.
FOR THE GLAZE:Mix all glaze ingredients in a medium sauce pan, and stir until butter melts and sugar dissolves. Heat until mixture becomes syrupy, for about 3-5 minutes.
Poke holes in cake with skewer or large tined fork. GRADUALLY pour about half of glaze over cake and allow it to soak in a little at a time.
Then invert cake onto serving platter, poke holes in this side, and gradually pour the remaining glaze over top of cake.
NOTE: This glaze was created from my Rum Butter glaze recipe, I just substituted Almond Liqueur for the Rum and kept the other ingredients the same.
Last Updated: Sat, Apr 16, 2016