Pumpkin almond pound cake is moist, full of flavor and smells divine as you cut into each slice.  A medley of spices, almond meal, pumpkin puree and an almond-liqueur sugar wash add different taste-charging layers to this recipe.

Prep ingredients and preheat conventional oven to 325F.  Grease a 10” deep tube pan with shortening, line bottom with parchment, grease paper and dust with flour.

Prepare batter.  Combine flour, baking powder, baking soda, cream of tartar, salt and spices.  In another bowl, toss almonds with a teaspoon of this dry mixture.

Cream butter and shortening, on medium speed, 3-to-4 minutes.  Add sugar in two additions, beating one minute after each addition.  Add brown sugar, beat for another two minutes.  Add eggs one at a time, beating 30 seconds in between each.  Blend in vanilla and almond extracts.

On low speed, alternately add sifted mixture in three additions with pumpkin in two additions.  Add liqueur and stir in almonds.

Spoon batter into prepared pan and lightly smooth top with a spatula. Bake for 1 hour plus 25-to-30 minutes until risen and set; toothpick should come out clean and cake should pull away slightly from the sides of the pan.

Cool in pan 8-to-10 minutes.  Invert cake, peel off parchment, then invert again to cool right side up.  Using a pastry brush, glaze on the almond sugar syrup prepared earlier.  Cool completely before slicing.

PUMPKIN ALMOND POUND CAKE

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3 cups unsifted flour
3 tablespoons almond flour
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/2 cup slivered almonds, lightly toasted, cooled
8 oz/2 sticks unsalted butter, thoroughly softened
2 tablespoons shortening
2 cups vanilla-scented granulated sugar
1 cup packed dark brown sugar, sieved if lumpy
4 large eggs
2 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
16 oz pumpkin puree
3 tablespoons Amaretto almond liqueur

10” deep tube pan
Shortening & bleached flour, for preparing cake pan

For almond sugar syrup; whisk all three ingredients together
1/3 cup Amaretto almond liqueur
1/3 cup granulated sugar
1/4 teaspoon pure almond extract

Preheat conventional oven to 325F.  Grease a 10” deep tube pan with shortening, line bottom with parchment, grease paper and dust with flour.

Prepare batter.  Combine flour, baking powder, baking soda, cream of tartar, salt and spices.  In another bowl, toss almonds with a teaspoon of this dry mixture.

Cream butter and shortening, on medium speed, 3-to-4 minutes.  Add sugar in two additions, beating one minute after each addition.  Add brown sugar, beat for another two minutes.  Add eggs one at a time, beating 30 seconds in between each.  Blend in vanilla and almond extracts.

On low speed, alternately add sifted mixture in three additions with pumpkin puree in two additions.  Add almond liqueur and stir in almonds.

Spoon batter into prepared pan and lightly smooth top with a spatula.  Bake for 1 hour plus 25-to-30 minutes until risen and set; toothpick should come out clean and cake should pull away slightly from the sides of the pan.

Cool in pan 8-to-10 minutes.  Invert cake, peel off parchment, then invert again to cool right side up.  Using a pastry brush, glaze on the almond sugar syrup prepared earlier.

Cool completely before slicing; use a serrated knife.  Store in an airtight container for up to one week; or freeze, covered thoroughly, for up to six weeks.