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May 01, 2014
It's seems when it comes to food (and fashion) everyone is trying to reinvent the wheel.

Over time I have come to really appreciate recipes from older cookbooks and magazine publications.

Such is the case for this take on the bundt cake borrowed from Better Homes and Gardens. Almonds and cinnamon tucked in the middle of a moist yummy cake. The white chocolate pudding mix doesn't hurt either.

Amaretto White Chocolate Bundt Cake

1 cup sliced almonds

1 tablespoon cinnamon

3 tablespoons almond paste

1 package white cake mix

1 small white chocolate instant pudding mix

1 cup sour cream

4 eggs, lightly beaten

1/2 cup water

1/2 cup vegetable oil

1/2 cup amaretto liqueur

Generously grease a bundt pan and set aside. Place almonds and the cinnamon in a food

processor and pulse until almonds are finely chopped. Remove about half of the mixture from

food processor and sprinkle it over greased bundt pan, coating it as evenly as possible. Add

almond paste to food processor and pulse until well combined.

Preheat oven to 350 degrees.

In a large bowl combine cake mix, pudding mix, sour cream, eggs, water, oil and amaretto. Beat first on low for a minute or two then on medium just until combined. Don't over mix batter.

Turn half of the batter into prepared pan. Distribute almond mixture over batter then top with remaining cake batter.

Bake bundt for 55 minutes at 350, testing cake for doneness with clean pick test.

Allow cake to rest for 10 minutes then invert to a cooling rack lined with wax or parchment paper.

Use a fork to carefully poke holes all around the cake. In a small saucepan combine 1/3 cup water, 1/4 cup sugar and 2 tablespoons butter. Heat until sugar is dissolved then simmer on low for 5 minutes. Brush sugar glaze all over cake and serve.

You simply cannot purchase a cake like this. The flavor, the texture, the amaretto. And it

serves 16.

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