Butter Almond Pound Cake: This comes from Moosewood Restaurant Cooks for a Crowd. It's really good. I've served it both with and without the amaretto poured over and I'm not sure which I like better. It makes a very big cake, but I'm sure it freezes well. About the ground almonds: I just buy a bunch of whole almonds, throw them in the food processor and let 'er rip. The result is far from even -- some of it being quite fine, with pebbles of almonds throughout -- but I like the texture that results. I wouldn't know if the almonds are toasted when I get them, but I certainly don't have the patience to do it. The cake is great anyway. 1 lb (4 sticks butter)+ extra for buttering pan 3 cups sugar 6 large eggs 2 tsp almond extract 1 cup toasted almonds, ground 3 1/2 cups pastry flour 1/2 cup milk (or half and half) 2 tsp baking powder 1/2 cup amaretto Preheat oven to 350 degrees. Generously (very generously) butter 10 inch bundt pan. Dust with flour and tap out excess. (If you have extra ground almonds, you can use those in place of the flour.) Cream butter and sugar. Add each of the following ingredients in turn, beating well after each addition: the eggs and almond extract, the ground almonds and half of the flour, the milk (or half and half), the baking powder and remaining flour. Pour the batter into prepared bundt pan and bake immediately for one hour and 15 minutes to one hour thirty minutes, until the cake is firm and golden and a pick tests clean. Cool the cake in the pan on a rack for 10 minutes. Slowly pour the amaretto over the warm cake and allow it to soak in. Invert the cake onto a serving platter, leaving the pan in place over the cake until cool.