Amaretto Olive Oil 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.

OLIVE OIL CAKE

Steps:

• Heat oven to 350°F and arrange rack in middle.
• Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
• In a large bowl, whisk together eggs and granulated sugar until well blended and light in color.
• Add milk, olive oil, amaretto, and orange zest and mix well.
• In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt.
• Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
• Pour batter into the prepared baking dish or pan.
• Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes.
• Remove from oven and place on a wire rack to cool completely.
• Run a knife around perimeter of the pan and invert cake onto a serving plate.
• Dust with powdered sugar.

ABSOLUTELY HEAVENLY AMARETTO CAKE

Steps:

• Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
• Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
• Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.