Sprinkle 1 cup almonds in bottom of well-greased and floured 10-inch tube pan. Set aside. In mixing bowl, combine cake mix, pudding mix, eggs, oil, 1/2 cup water, 1/2 cup amaretto, and 1 teaspoon almond extract. Beat on low speed of electric mixer until dry ingredients are moistened. Beat on medium speed for 4 minutes. Stir in remaining 1/2 cup almonds. Pour batter into prepared tube pan. Bake at 325° for 1 hour, or until toothpick inserted in center comes out clean. Cool in pan for 10–15 minutes. Remove from pan and cool completely.
For glaze, combine sugar, remaining 1/4 cup water, and butter in small saucepan. Bring to a boil, reduce heat to medium, and gently boil, stirring occasionally, for 4–5 minutes (until sugar dissolves). Remove from heat and cool 15 minutes. Stir in remaining 1/4 cup amaretto and remaining 1/2 teaspoon almond extract. Punch holes in top of cake with wooden pick. Slowly spoon glaze on top of cake, allowing it to soak into cake.
This Easy and Delicious Amaretto Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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