Preparation:
Sprinkle 1 cup almonds into bottom of a well-greased and floured 10" tube pan; set aside.
Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer until dry ingred. are moistened. Increase speed to medium and beat 4 minutes Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan.
Bake at 325F for 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 minutes; remove from pan, and cool completely.
Syrup: Combine sugar, 1/4 cup water, and butter in a small saucepan; bring to a boil. Reduce heat to medium and gently boil 4-5 minutes, stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 minutes. Stir in 1/4 cup amaretto and 1/2 tsp almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb in cake.
Yield: one 10-inch cake. |
