Full of flavor, easy to make and perfect for company.

Special days and events are always on the horizon and that means entertaining.

This is a great recipe to have on hand to be ready.

1 C. Milk – whole
3 C. Flour – using spoon method
Pinch of Salt
2 3/4 C. Granulated Sugar – super fine or pulsed several times
2 tsp. Vanilla Extract – or to taste
1/3 C. Amaretto – or more to taste
1 tbsp. White Vinegar
1 tsp. Baking Soda

2 Sticks (1 C.) Butter – unsalted, room temp.

4 Eggs – large, room temp.
1 1/2 tsp. Almond Extract – or more to taste

Grease and flour a large 10 in Bundt pan.

Preheat oven to 325º

Cake:

In a small bowl whisk together the milk and vinegar and set aside. In a separate bowl whisk together the flour, baking soda and salt.

In a large bowl measure the flour by spooning it in until it measures 3 cups. This will result in a lighter cake.

In your stand mixer, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time and beat in well adding the vanilla and almond extracts.

Add flour mixture alternately with the milk and amaretto beginning and ending with the flour. Pour into prepared Bundt pan and bake for 55-65 minutes until a tester comes out clean with maybe a little crumb at the tip.  Allow cake to cool in the pan completely before averting it onto a serving dish.

SAUCE:

1 Stick (1/2 C.) Butter – unsalted
1/2 C. Granulated Sugar – superfine
3 Tbsp. Amaretto – or to taste

1/2 C. Light Brown Sugar – packed
1/3 C. Half and Half

Combine the butter, brown sugar, and granulated sugar in a small saucepan. Heat over medium heat, constantly stirring until the mixture is smooth. Add the cream and amaretto and bring slowly to a simmer, still stirring. Simmer for 5 minutes, stirring. Remove from heat and allow to cool for about 10 minutes. Drizzle a little over the cooled cake. To allow some of the syrup to seep in poke a few holes in the cake with a fork before pouring the syrup over. Pour additional syrup over the cake slices as you serve. I usually double this recipe. Any sauce not used can be saved and poured over ice cream….how good would that be.

NOTE: to avoid any grittiness it is best to use very fine or super fine sugar in this recipe as this allows the sugar to dissolve quicker. You can easily make it by pulsing the desired amount in your processor. I usually pulse 2 or 3 cups at one time to have handy when baking. Also, I have made this cake using Grand Marnier for a much different flavor at times.

BUON MANGIATA!