For the cake:

• Preheat oven to 325F.
• Grease and flour a 12-cup Bundt cake pan or tube pan.
• Using an electric stand mixer, beat softened butter and cream cheese at medium speed 2 or until creamy.
• Slowly add in sugar then beat until light and fluffy.
• Add liqueur, almond and vanilla; beat just until incorporated.
• Reduce speed to low then gradually add flour to butter mixture. Beat batter just until incorporated after each addition of flour.
• Keep mixer on low speed and add eggs one-at-a-time; mix only long enough for eggs to be incorporated into the batter.
• Sprinkle almonds over the bottom of the prepared Bundt pan (the bottom will become the top after the cooked cake cools.
• Slowly pour the batter over the almonds in the pan.
• Bake at 325F for 60-70 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake, this cake can become dry quickly.
• While the cake is baking, prepare the Amaretto Glaze. When cake is done, remove it from the oven and place on a cooling rack.
• Reheat the glaze, stirring constantly, and slowly spoon the glaze over the hot cake.