Preheat oven to 325℉.
Cream the butter and sugar in a large bowl of stand mixer fitted with the paddle attachment on medium speed for 20 minutes, until light and fluffy.
While the butter and sugar are creaming, measure out the remaining ingredients for the cake.
In a liquid measuring cup, whisk together the cream, almond extract, and amaretto.
In another bowl, whisk together the cake flour and salt.
Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl.
With the mixer on low-speed, add the eggs one at a time, beating well after each addition.
Let the mixture beat on low speed for 5 minutes.
With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning and ending with the flour mixture. Mix until well blended.
Scrape the bowl and incorporate any unmixed batter if necessary.
Prepare a large 12-cup Bundt pan with floured baking spray.
Pour the batter into the prepared Bundt pan until it is about 1 to 1 1/2 inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, us it to make muffins.
Bake for 1 hour and 10 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it's done.
While the cake is in the oven, prepare the glaze.
Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated.
Glaze Instructions:
Melt the butter and sugar in a medium saucepan over medium heat.
Add the water and bring to a boil. Cook for 2 to 3 minutes or until the mixture is smooth and not grainy.
Remove from the heat and stir in the amaretto until well blended.
