Cinnamon and Amaretto Pound Cake

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan. (5 minutes)

Recipe View 3 mins In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg. (3 minutes)

Recipe View 10 mins In a large bowl, cream together sugar and butter until light and fluffy using an electric mixer. Beat in eggs, one at a time, mixing well after each addition. Stir in sour cream, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. (10 minutes)

Recipe View 7 mins Gradually add half of the flour mixture, mixing on low speed until just combined. Gently pour in 1/3 cup Amaretto liqueur. Add the remaining flour mixture, blending until just combined. The batter will be thick. Pour evenly into the prepared tube pan. (7 minutes)

Recipe View 1 hrs Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 55-60 minutes. (60 minutes)

Recipe View 50 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (50 minutes)

Recipe View 5 mins To make the glaze: In a small bowl, whisk together powdered sugar, heavy cream, 2 teaspoons Amaretto liqueur, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/8 teaspoon salt until smooth. Add more heavy cream if the glaze is too thick. (5 minutes)

Recipe View 2 mins Pour the glaze over the cooled cake. Garnish with sliced almonds and a sprinkle of cinnamon. (2 minutes)