INGREDIENTS:
1 cup whole milk
3 cups all-purpose flour
1/2 teaspoon salt
2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon vanilla extract
1/4 cup amaretto
1 tablespoon white vinegar
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
4 large eggs
2 teaspoons almond extract
AMARETTO SAUCE:
1/2 cup (1 stick) unsalted butter
1/2 cup Dixie Crystals Extra Fine Granulated Sugar
3 tablespoons amaretto
1/2 cup packed Dixte Crystals Light Brown Sugar
1/3 cup half & half
METHOD:
1.Prebeat oven to 325 F. Grease a 10-inch burndt pan with baking spray or butter and flour it Set aside.
- In smail bow, whisk together milk.and vinegar. Set aside. In a medium boml, whisk together flour, baking sods and
salt. Set aside.
- In large boml of stand mixer, cream butter and sugar until tight and fluffy. Beat in eggs one at a time, then stir in
vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted coimes
out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate
- Amaretto Sauce: Combine the butter, brown sugar and graulated sugar in a small saucepan. Heat over medium
heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes
stirring often. Remove from heat and let cool for 10 minutes.
- Serve pound cake warm drizzled with amaretto sauce.
- ENJOY.
