Preparation:
Butter 2 12 inch loaf pans and dust lightly with flour. Set aside. In
a large bowl cream the butter. Gradually add the sugar and continue
creaming until the mixture is light and fluffy.
In a separate bowl beat the egg yolks. Add the yolks to the butter
mixture, beating constantly.
In another bowl, or large sheet of wax paper, sift together the flour,
salt, and baking powder 4 times.
Gradually, add the flour to the butter mixture. Mix thoroughly. Add
the extract and amaretto. Mix well. Preheat oven to 300 degrees F.
In a small bowl beat the egg whites until they are stiff but not dry.
Fold into the batter.
Pour half the mixture into each loaf pan. Bake for 1 to 1 1/2 hours or
until a cake tester inserted into the middle of the loaf comes out
clean.
I then make a glaze of 1/4 c. amaretto and 1 tsp. Of almond extract with
enough confectioner’s sugar to make a drizzling consistency. Pour this
over the cakes while warm and sprinkle with sliced almonds.
Fran |
