(New Recipes From Moosewood Restaurant)
Preheat oven to 350°.
Generously butter and flour a 10-inch bundt pan and set aside.
Let the butter or margarine get soft but not melted, then cream it with the sugar. Add the beaten egs or frothy Egg Replacer and almond extract and mix well. Blend in two cups of the flour. Combine the milk or soymilk and 1/4 cup of the amaretto, and stir into the batter, mixing well. Add the remaining flour and the baking powder, mixing well. Fold in the ground almonds and pour the batter into the bundt pan. Bake for 1 hour, or until the toothpick test comes out clean. The last time Gene baked this it took closer to an hour and a half to bake. It might have had to do with the fact he replaced all the butter and eggs with vegan substitutes, but I can't say. Whatever the reason, watch this carefully and trust the toothpick, not the time.
Cool the cake in the pan for 15 minutes, then pour the remaining 3/4 cup of amaretto over the warm cake. Let the amaretto soak in, then invert the cake onto a plate. Remove the bundt pan from the cake when thoroughly cool.
This goes very nicely with fresh strawberries spooned over it.