Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.ġ2. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.ġ1.
To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.ġ0. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.ĩ. Pour the batter into the prepared bundt pan and bake for about 38-42 minutes, or until a toothpick comes out with a few crumbs.Ĩ. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.ħ. Add remaining dry ingredients and mix until well combined. Add the amaretto mixture and mix until well combined. Add half of the dry ingredients to the batter and mix until well combined. Combine dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.Ħ. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.ĥ. Add the eggs one at a time, mixing until just combined after each. Add sour cream and almond extract and mix until well combined.Ĥ. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Preheat oven to 350☏ (176☌) and prepare a 10-14 cup bundt pan with non-stick baking spray.Ģ. I hope you enjoy this cake as much as we did. So good! I’ve used corn syrup in place of the honey in other versions of this icing, but since not everyone loves or has access to corn syrup, the honey is a nice replacement. It’s cooked on the stove for a few minutes, then thickened with powdered sugar and drizzled over the cake. Unlike a standard glaze that kind of soaks into a cake and disappears, this icing stays in place and looks beautiful for days. I’m a big fan of the icing on this cake too. You know I love my layered cakes, but sometimes a simple cake with a nice icing on top is just what you need! One of the great things about bundt cakes too is that they are easy to put together. The cake is somewhat dense, so moist and has so much flavor. I seriously love it! I’ve used it in this amaretto cheesecake, these almond amaretto cupcakes, this cherry almond amaretto ice cream cake and now this bundt cake. I mean almonds themselves are so earthy (and delicious!) but the flavoring of almond and amaretto in baked goods is so fresh tasting. Primarily the feeling of wanting to devour the whole thing.Īlmond is one of those flavors in baked goods that doesn’t actually taste like eating almonds, in my opinion. I also have many feelings about this cake. 🙂 She’s also going to stay with us for the next week leading up to our transfer a week from today. My mom’s a nurse, so she’ll be standing by to assist. The needle is no joke and I can’t say I’m looking forward to that. Pretty neat!Īnd then on the maybe not so fun side of things, I start some new shots for the transfer round of our IVF treatment. You can pick your school and it shows you the stuff relevant to you. Since my dad played football in high school and college, we are totally a football family and I’m excited to take him. It opened last year and we got tickets for my parents and us to go for Christmas and we are finally getting around to going. Some time will be spent on the lake, relaxing in the sun and we are going to go to the College Football Hall of Fame in downtown Atlanta for the first time. He’s finally going to be off this weekend and my parents will be in town so we’ve got a nice, relaxing weekend planned. The hubs has been working some crazy hours lately and he’s been called into work on days he’d normally have off, so it feels like we’ve barely seen each other. So I’m really looking forward to this weekend.
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