Amaretto Loaf Cake Recipes

AMARETTO CAKE

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.

LITTLE AMARETTO LOAF CAKES

Steps:

• Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans., In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. , Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto., Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.

AMARETTO APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 4 mini-loaf pans or 1 regular-sized loaf pan.
• With an electric mixer, beat butter until light and fluffy.
• Add eggs and vanilla, continuing to beat until well mixed.
• In a separate bowl, combine flour, sugar, baking powder and cinnamon, mix well.
• Add half of the flour mixture to the butter/egg mixture, mix well.
• Add milk and Amaretto to the mixture, then the rest of the flour mixture, beating well after each addition.
• Fold in chopped apple, mixing gently but thoroughly.
• Pour mixture into loaf pan, or divide among mini-loaf pans.
• Bake at 350 degrees for 45-50 minutes (25-30 for mini-loaf pans) until toothpick stuck in the middle comes out clean.
• Remove from oven and let cool in pan for 10 minutes.
• Remove from pan and let cool on a rack.

AMARETTO POUND CAKE WITH FLAMBEED PINEAPPLE

Steps:

• Preheat oven to 325 degrees. Butter a 5-by-10-by-2 1/2-inch loaf pan, and line with parchment paper. Butter lining; dust with all-purpose flour, tapping out excess.
• Whisk together both flours, baking powder, and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Add eggs, one at a time; mix until smooth. Mix in extracts. With mixer on low speed, mix in reserved flour mixture in three additions, alternating with two additions of milk; mix until smooth.
• Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, about 1 hour. Transfer cake in pan to a wire rack. Poke holes all over top of cake with a wooden skewer. Pour liqueur on top; let cool completely.
• Invert cake to unmold; peel off parchment, and reinvert. Just before serving, cut cake into 3/4-inch slices, and top with flambeed pineapple and sauce.