Amaretto Pound Cake

This is a traditional pound cake, kicked up a notch by the addition of amaretto.

• 1/4 cup milk
• 1/2 cup sour cream
• 3/4 cup amaretto
• 3-1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1 cup butter
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla
• 3/4 teaspoon almond extract

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Grease and flour 2 loaf pans or one 10" tube pan. Preheat oven to 325 degrees F.

Combine milk, sour cream, and amaretto and set aside.

Sift together flour, baking powder and salt and set aside.

Beat shortening, butter, and sugar together until light and fluffy. Add eggs, one at a time, beating very well after each. Beat in vanilla and almond extract. Stir in dry ingredients alternately with with liquid ingredients in three portions (beginning and ending with flour). Pour batter into pan(s) and bake for 60-90 minutes, or until crust is golden and a toothpick inserted in center of cake comes out clean.

Sour Cream Pound Cake

This is absolutely the best. Sweet and rich with a magnificent crust, this cake is perfect for any occasion. Try it plain with a cup of tea or coffee, or serve it with a dollop of whipped cream and fresh berries for a special dessert. Not a cake for dieters!

• 3 cups sifted all-purpose flour
• 1 tsp salt
• 1/4 tsp baking soda
• 1 cup (2 cubes) butter
• 3 cups sugar
• 6 eggs
• 1 tsp vanilla
• 1 tsp almond extract
• 1 cup sour cream
  

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Sift together flour, salt and baking soda.

Cream together the butter and sugar in a large bowl at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract and continue beating. The total beating time should be 10 minutes.

Add dry ingredients alternately with sour cream, mixing well after each addition (do not overbeat at this stage). Pour batter into well-greased 10” tube or bundt pan.

Bake at 325 degrees for one hour or until a toothpick inserted in center comes out clean. Remove from pan and cool on rack.

Dust with powdered sugar before serving.

Pat's Amaretto-Poppyseed Bundt

Easy and Excellent!

The convenience of using a cake mix can be a lifesaver when you come home exhausted and it's your turn to bring in tomorrow's office celebration cake.

• 1 PKG. YELLOW CAKE MIX (NOT “PUDDING IN THE MIX” TYPE)
• 1 SMALL PKG. INSTANT VANILLA PUDDING
• 1 CUP AMARETTO
• 1/2 CUP VEGETABLE OIL
  
• 4 EGGS
• 3 TBSP. POPPY SEEDS
  

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Preheat oven to 325 degrees. Grease and flour a 10-inch bundt or tube pan.

Combine all ingredients and beat with electric mixer at medium-high speed for two minutes or until fluffy. Pour batter into pan and bake at 325 degrees for one hour or until toothpick inserted in center of cake comes out clean. If desired, dust cooled cake with powdered sugar or top with a thin glaze.