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Almond Cake (D/P, TNT)
Source: Everyday Cheapskate newsletter
Serves: 12

1 18-1/4-ounce package yellow cake mix
4 eggs
1 5.1-ounce package instant cheesecake or instant vanilla pudding mix
1/2 cup water
1/2 cup vegetable oil
1/2 teaspoon almond extract
2 tablespoons almond liqueur

2 cups sifted confectioner sugar
1/2 cup almond liqueur

Make Cake:
Preheat oven to 350°F. Grease and flour a 10" Bundt pan.

In a large bowl, combine cake mix, eggs, instant pudding, water, oil, almond extract and amaretto liqueur; blend together well.

Pour batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and, while it is still warm, poke holes into the surface. Drizzle with about half of the amaretto glaze (below), making sure the glaze fills the holes.

Let the cake cool for at least 2 hours before removing from the pan. Drizzle remaining glaze over the top of the cake.

Make Glaze:
Sift the confectioner sugar, and combine it with almond liqueur. Blend until smooth. You may add more liqueur as desired.

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A