This is a simple recipe for an almond-flavored poppyseed cake made with Amaretto liquer.
Amaretto Poppyseed Cake
Preheat oven to 350. Grease and flour a large tube or Bundt pan.
Cake:
1 box white cake mix (plain, not the type with pudding added)
1 4-serving size box instant vanilla pudding mix
1 8-oz. container sour cream
4 large egg whites
1/2 cup vegetable oil
1/4 cup Amaretto Liquer
1/4 cup water
3 Tablespoons butter, melted
1 Tablespoon poppyseed
Combine all cake ingredients except poppyseed in large mixing bowl. Mix with an electric mixer for 30 seconds til moistened, scrape sides of bowl, then beat for 2 minutes. Add poppyseed and stir til mixed. Pour batter into prepared pan. Bake at 350 for approximately 40 - 45 minutes, until a cake tester inserted in the center comes out clean. Remove cake from pan, and cool on a wire rack. Glaze when cool.
Glaze:
2 cups confectioner's sugar
1/4 cup amaretto liquer
1 Tablespoon milk, if necessary.
Mix until smooth, adding milk only if necessary to thin. Spoon over top of cake, allowing some to run down sides.
Source: newsgroups: alt.cooking-chat