Ingredients
One-quarter pound unsalted butter, room temperature
Three-quarters cup sugar
One cup almond paste
Three eggs
One-third teaspoon baking powder
Pinch of salt
One-quarter teaspoon almond extract
One tablespoon Kirsch or Grand Marnier
One-quarter cup cake flour
Preparation
Preheat oven to 350 degrees. Line an 8" bundt pan with baking parchment or butter and flour it. Cream butter and sugar together until light and fluffy. Add almond paste and beat well. Add eggs one at a time and beat. Add baking powder, salt, almond extract and liqueur; stir to combine well. Fold in flour gently and do not overmix. Pour into prepared pan. Bake for 35-45 minutes or until golden brown and toothpick comes out clean; make sure you don’t underbake. Cool slightly on a cookie rack.
