Step 1

Preheat oven to 350°F. Generously grease a 10- or 12- cup Bundt pan (see my note below) with a cooking spray with flour, like Baker's Joy or Pam Baking.

Step 2

Whisk together the flour, almond flour, salt, baking powder, and baking soda. Set aside.

Step 3

Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the liqueur, vanilla extract, and almond extract.

Step 4

Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.

Step 5

Transfer the batter to the prepared pan and spread evenly.

Step 6

Bake 50 to 60 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.

Step 7

Cool the cake in the pan on a wire rack for 20 minutes. Then, flip the cake onto a serving plate to continue cooling.

Step 8

Whisk together the confectioners' sugar, 3 tablespoons of the cream, and the almond extract.

Step 9

Add more cream, about a teaspoonful at a time, until the glaze is the desired consistency. It should be thick but pourable.

Step 10

Drizzle the glaze over the cooled cake. Garnish with almonds.