Rose Dodds from Bel Air was searching for a recipe for a cake similar to one that she enjoyed at a party. She said the texture was similar to poundcake and the almond flavor reminded her of Italian amaretti cookies.
Patricia Waxman from Chapel Hill, N.C., sent in a recipe she had seen in Southern Living magazine for an amaretto-almond poundcake that she thought might be similar to the one Dodds was looking for. She thinks it is the best poundcake she has ever made: "It's moist and delicious, and it's almost impossible to stop at just one slice." When the cake comes out of the oven, it is soaked with a warm amaretto glaze so the rich almond flavor permeates the entire cake.
Whether served as is with a cup of tea or coffee, or fancied up with fresh berries and whipped cream or ice cream, Waxman is right: It did take some self-control to stop at just one piece.
Makes 12 servings
1 1/4 cups unsalted butter, softened
1 (3 ounce) package cream cheese, softened
2 1/2 cups sugar
3 tablespoons almond liqueur
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
6 large eggs
1/3 cup sliced almonds
3/4 cup sugar
6 tablespoons butter
1/4 cup almond liqueur
2 tablespoons water
Preheat oven to 325 degrees
Beat butter and cream cheese at medium with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, one at a time, beating at low speed just until blended after each addition. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
Bake at 325 degrees for 65 to 70 minutes, or until a long wooden pick inserted in center comes out clean.
During last 10 minutes of baking, prepare the glaze. Remove cake from oven, and gradually spoon hot glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into the cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
To make the glaze:
Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.
Pat Arata from Mishawaka, Ind., writes that years ago there was a recipe for crispy fried salmon cakes that was printed either on a can of salmon or a can of Crisco. The cakes puffed up a little as they cooked, so she suspects that they must have contained some baking soda/powder. She has been unable to locate the recipe anywhere and is hoping someone might have it.
M. Graves from Gassaway, W. Va., is searching for a recipe for the Maricopa ice cream that was sold at the now-closed Isaly's dairy chain in the Midwest. It was a soft, buttery caramel swirl in a creamy vanilla ice cream with a salty-sweet flavor.
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