Amaretto-Almond Pound Cake

Drizzle a pound cake with almond-flavored homemade amaretto frosting for a deliciously decadent dessert.
Preheat the oven to 325 degrees. Beat the butter and cream cheese on medium speed using a powerful electric mixer until creamy. Gradually add the sugar, whisking on medium speed until light and fluffy. Add the liqueur and vanilla and beat until smooth. Gradually add the flour to the butter mixture, whisking on low speed until smooth after each addition.Add the eggs 1 at a time, beating on low speed until smooth after each addition. Sprinkle the almonds on the bottom of a greased and floured 12-cup baking dish; pour the batter into the pan.Bake at 325 ° C for 1 hour 5 minutes to 1 hour 10 minutes, or until a long wooden stick inserted in the middle comes out clean.During the last 10 minutes of baking, prepare the amaretto frosting. Remove the pie from the oven and gradually spoon the hot amaretto frosting onto the baking sheet. (Continue to spoon the icing over the cake until all the icing is used up, allowing it to soak into the cake after each addition.) Cool completely in the pan on a wire rack (approximately 1 hour and 30 minutes).