2 1/2 c. sifted bleached all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1/2 c. Amaretto liqueur
1/2 c. milk, at room temperature
1 tsp. vanilla extract
1/2 tsp. almond extract
1 c. (2 sticks) unsalted butter, at room temperature
1 3/4 c. sugar
4 eggs, at room temperature

Preheat oven at 350 degrees. Grease 1 bundt pan, then flour pan. Sift flour, baking powder, and salt into bowl.

Blend Amaretto, milk, vanilla and almond extract in another bowl. Using electric mixer, beat butter until light. Gradually add sugar to butter and beat until light and fluffy. Beat in eggs, one at a time. Fold in flour mixture and liquid alternately in 3 additions. Starting and ending with flour mixture, do not over blend.

Pour into prepared pan. Bake until cake is golden brown and pulls away from sides of pan, 55 to 60 minutes for bundt pan. Cool cake completely in pan on rack. Can be prepared one day ahead and stored at room temperature.