Chocolate Raspberry Almond Bundt Cake

• 2/3 cup softened butter
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon almond extract
• 16 ounces sour cream
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup toasted almond, ground
• 3/4 cup raspberry preserves
• 1/4 cup water
• 1/4 cup light corn syrup
• 2/3 cup sugar
• 2 tablespoons raspberry liqueur or 2 tablespoons almond flavored liqueur
• 6 ounces semisweet chocolate

1. Cream butter and sugar.
2. Add eggs and mix.
3. Add sour cream and almond extract.
4. Mix in remainder of ingredients except preserves.
5. Put half of batter in a greased and floured 12 cup bundt pan.
6. Place preserves in an tunnel around pan.
7. cover with the rest of batter.
8. Bake at 350 degrees for 50 minutes.
9. Make glaze by boiling water, corn syrup, and sugar until sugar dissolves, then add liquor and chocolate. Stir until dissolved . Let set to thicken then glaze cake.

butter, sugar, eggs, almond, sour cream, flour, cocoa powder, cinnamon, baking soda, salt, toasted almond, raspberry preserves, water, light corn syrup, sugar, raspberry liqueur, chocolate

Taken from www.food.com/recipe/chocolate-raspberry-almond-bundt-cake-274931 (may not work)