Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn't leave white areas on the cake. Alternately, you can use Wilton Cake Release.
Preheat oven to 350 degrees.
Sift flour, salt, and baking powder together.
Cream butter, shortening, and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in Amaretto.
Add milk and flour alternately, beginning and ending with flour mixture.
Pour batter into prepared tube pan.
Bake for 1 hour 30 minutes. (Start checking at 1 hour 20 minutes, your oven may be hotter than mine.)
Cool in pan on wire rack 30 minutes before inverting on a platter.
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