Ingredients
4 large eggs1 cup sugar1/2 cup water1/2 cup amaretto1/2 cup canola oil1/4 cup butter, melted2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt3/4 cup sliced almondsGLAZE:1/2 cup sugar1/2 cup water1/4 cup butter, cubed1/4 cup amaretto
Preparation
Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans.
In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds.
Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto.
Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.
