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 til dry ingred. are moistened.

Increase speed to md, and beat 4 min. Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til a wooden pick inserted in center comes out clean.

Cool cake in pan 10-15 min.; remove from pan, and cool completely.

Combine sugar, 1/4 cup water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves.

Remove from heat, and cool 15 min. 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.

Servings: one 10-inch cake
Source:
Submitted by: Recipe Group Member
Date:

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