GOLDEN AMARETTI CHRISTMAS CAKE
A mix of trend and tradition, this is one of the easiest Christmas cakes we've ever created, with a virtually all-in-one method that'll save you some stress
Provided by Jane Hornby
Categories Dessert
Time 3h30m
Number Of Ingredients 19
Steps:
- Grate the zest from the orange and squeeze the juice (about 120ml/1 cup) into a large bowl. Snip the apricots into small pieces with scissors, then add the dried fruit and the marsala. Cover with cling film and leave to soak overnight.
- The next day, rub a little of the butter around the inside of a 20cm round, deep cake tin, then line the base and sides with a double layer of parchment. Heat oven to 160C/140C fan/gas 3.
- Put 200g of the biscuits in a large food bag, squish out the air, then bash the biscuits to fine crumbs. It doesn't matter if there are a few nuggets left.
- Put the remaining butter and the sugar into a large bowl and beat with an electric mixer for 2 mins or until paler and creamy.
- Mix in the eggs, one by one. Sift in the flour, baking powder, mixed spice and 1 /4 tsp salt. Tip in the crumbs and beat together for a few seconds until evenly mixed.
- Fold in the soaked fruit and almonds with a spatula.
- Scrape the cake mixture into the prepared tin. Level the top and make a saucer-sized dimple in the middle of the batter. This will help your cake to rise evenly.
- Bake for 2 hrs, then turn the oven down to 140C/fan 120C/ gas 1. Cover the cake with foil and bake for another 1 hr 30 mins or until risen and dark golden brown.
- Check the cake is cooked by inserting a cocktail stick into the middle. It will come out dry when the cake is ready. Set on a cooling rack and leave for a few hours.
- Using the cocktail stick, poke deep holes all over the cake. Slowly drizzle 2 tbsp marsala or sherry over the cake.
- When completely cold, wrap the cake in clean baking parchment and store in a tin in a cool, dark place. Feed it every seven to 10 days until you are ready to decorate it.
- Unwrap the cake and put it on a flat plate or board (25cm or bigger). Brush a thin layer of apricot glaze over the cake.
- Sift a little of the royal icing sugar onto your work surface. Unwrap the marzipan and knead it with your hands until it feels softer.
- Sprinkle the marzipan with more sugar and roll it to an even circle about 35cm across.
- Lift the marzipan over the cake, smooth it down to the board, then trim with a knife. Don't cut too close to the cake at first. You can smooth the icing with a jam jar or tumbler, then trim again if you need to
- Spray the marzipan lightly with the gold spray. Spread the almonds out onto some baking parchment and spray these heavily.
- Break four of the remaining 50g biscuits into nuggets using your fingers.
- Mix the royal icing sugar with 4 tsp cold water. It should be thick but run very slowly when you drop it from the spoon. Spoon it over the cake and spread it to the edges, letting it drip here and there. Use a palette knife to help.
- Put the whole biscuits on the cake first, then add the broken biscuits and the almonds in-between.
- Put 1 tsp icing sugar in a fine sieve and shake a snowy dusting over the cake. Scatter the cake with the sugar balls, snowflakes or sprinkles, then leave the icing to set.
Nutrition Facts : Calories 509 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 68 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
ALMOND AMARETTO CAKE
This Almond Amaretto Cake is a must for any almond lover! Almond cake layers infused with Amaretto liqueur paired with a classic vanilla buttercream.
Provided by Olivia
Categories Dessert
Time 2h35m
Number Of Ingredients 18
Steps:
- Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
- Combine milk and Amaretto. Set aside
- Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
- Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
- Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
- Place sugar and water into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, stir in Amaretto. Cool completely
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
- Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla and mix until incorporated.
- Trim tops of each cake layer just slightly (to help the syrup absorb).
- Place one layer of cake on a cake stand or serving plate. Brush generously with Amaretto Syrup. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers.
- Frost and smooth the outside with a thin crumb coat. Chill for 20mins. Frost the top and sides of the cake and pipe dollops on top of desired using an Ateco 867 or Wilton 6B tip.
- Press toasted almonds into the bottom and sprinkle on top of the cake.
Nutrition Facts : Calories 747 kcal, Carbohydrate 78 g, Protein 8 g, Fat 44 g, SaturatedFat 23 g, Cholesterol 139 mg, Sodium 200 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 serving
AMARETTO CAKE WITH BUTTERCREAM FROSTING
I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. -Megan Dudash, Youngsville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.
Nutrition Facts :
AMARETTO CAKE
This cake is awesome! My family loves it.
Provided by Shawn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
- To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g
CHRISTMAS CRANBERRY CAKE WITH AMARETTO
My favorite Christmas cranberry cake.
Provided by Amy Woessner
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix yellow cake mix, pudding mix, eggs, amaretto, oil, and milk together in a bowl. Beat using an electric mixer on medium speed for 2 to 3 minutes. Fold in cranberries, coconut, and walnuts. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
- Meanwhile, combine sugar, amaretto, and butter for glaze in a small saucepan. Bring to a boil; continue to boil until sugar is dissolved, 2 to 3 minutes.
- Remove cake from the oven and glaze immediately.
Nutrition Facts : Calories 537.9 calories, Carbohydrate 65.3 g, Cholesterol 81.6 mg, Fat 24.9 g, Fiber 2.5 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 410.6 mg, Sugar 47 g
SIMPLE AMARETTO CAKE
Make and share this Simple Amaretto Cake recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Grease and flour one 9" or 10" bundt pan.
- Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp.
- of the amaretto, and blend together well.
- Pour batter into the prepared pan.
- Bake at 350F for 40 to 45 minutes.
- Remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
- Let the cake cool for at least 2 hours before removing from the pan.
- To make Amaretto Icing: Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
- Blend until smooth.
- You can add more amaretto as needed.
- Makes 1- 9 or 10 inch bundt cake.
EXTRA-FRUITY CHRISTMAS CAKE
Make this beautifully rich Christmas cake a month ahead of the big day. With brandy-soaked fruit in every bite, it's a taste of the season
Provided by Benjamina Ebuehi
Categories Dessert
Time 2h50m
Number Of Ingredients 20
Steps:
- Put all the dried fruit, the mixed peel and citrus zests in a large bowl, the pour over the brandy. Stir, cover and leave to soak overnight.
- The next day, heat the oven to 150C/130C fan/gas 2. Line the base and side of a deep 23cm cake tin with a double layer of baking parchment, so it comes a few centimetres above the rim.
- Beat the butter, sugar and treacle together in a large bowl using an electric whisk, until pale and creamy. Alternatively, use a stand mixer. Beat in the eggs, one at a time, scraping down the sides of the bowl every so often. Sift the flour, baking powder and spices into a separate bowl, then stir this into the wet ingredients along with the ground almonds until combined.
- Stir in the rehydrated fruit along with the soaking liquid, then spoon the batter into the prepared tin and level the surface with the back of a spoon. Bake for 2 hrs 25 mins-2 hrs 30 mins, or until a skewer inserted into the middle comes out clean.If the cake starts to darken too quickly, cover with foil.
- Leave to cool completely in the tin, then prick small holes all over the surface using a cocktail stick or skewer and brush over a little brandy. Wrap the cake in baking parchment, then a sheet of foil. Store in an airtight container and feed the cake with 1-2 tbsp brandy each week for three or four weeks, stopping the week before you want to ice it. Will keep in a cool, dry place for six months.
Nutrition Facts : Calories 411 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 50 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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