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- Frangipane Peach Boozy Bundt – adapted from Pastry Girl – Dessert First a passion for Party
- 1 ½ cups sliced almonds, toasted
- 3 cups sugar
- 1 cup butter, room temperature
- 4 oz almond paste, room temperature
- 6 eggs, room temperature
- 2 tsp almond extract
- 1 ½ tsp vanilla extract
- ½ cup Amaretto (Candy Bar Vodka)
- 2 ½ cups flour
- ½ cup cake flour
- ¾ tsp salt
- ½ tsp baking soda
- 1 cup sour cream
- 2/3 cup chopped dried apricots (chopped fresh peaches)
- Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life
View Full Recipe at Sweet Sensations
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