Ingredients

The following ingredients have 18 Servings
  • 3 cups all-purpose flour (measured correctly)
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter (room temperature)
  • 1/2 cup solid vegetable shortening
  • 3 cups sugar
  • 6 large eggs (room temperature)
  • 1/3 cup Amaretto liqueur
  • 1 cup milk (room temperature)

Instruction

  • Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn't leave white areas on the cake. Alternately, you can use Wilton Cake Release.
  • Preheat oven to 350 degrees.
  • Sift flour, salt, and baking powder together.
  • Cream butter, shortening, and sugar with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in Amaretto.
  • Add milk and flour alternately, beginning and ending with flour mixture.
  • Pour batter into prepared tube pan.
  • Bake for 1 hour 30 minutes. (Start checking at 1 hour 20 minutes, your oven may be hotter than mine.)
  • Cool in pan on wire rack 30 minutes before inverting on a platter.