ALMOND AMARETTO POUND CAKE
This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it's a total showstopper, too. Perfect for any celebration!
Provided by Ashley Manila
Categories Dessert
Time 2h10m
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.
- Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- Scrape the batter into the prepared pan.
- Bake for 25 minutes, then reduce the oven temperature to 300 degrees (F) and continue baking for 40 to 45 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.
- Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.
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
AMARETTO POUND CAKE
This pound cake flavored with an almond liqueur. It's rich, buttery, moist, and completely, insanely delicious!
Provided by Paula
Categories Dessert
Time 1h35m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Carbohydrate 58 g, Protein 6 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 158 mg, Fiber 1 g, Sugar 40 g, Calories 444 kcal, 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 :
CINNAMON AND AMARETTO POUND CAKE
This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!
Provided by Kim
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 2h
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
- Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
- To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.
Nutrition Facts : Calories 562 calories, Carbohydrate 72.2 g, Cholesterol 136.1 mg, Fat 26 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 46.7 g
AMARETTO BUNDT CAKE
A delicious bundt cake with the fabulous flavor of Amaretto with a sweet Amaretto glaze.
Provided by RecipesForHolidays.com
Categories Desserts
Time 1h15m
Number Of Ingredients 11
Steps:
- MAKE THE CAKE:Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan. In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan. Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan. MAKE THE GLAZE:Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Amaretto. Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.
Nutrition Facts : Calories 525 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 431 grams sodium, Sugar 43 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
AMARETTO POUND CAKE WITH FLAMBEED PINEAPPLE
Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
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.
CHOCOLATE AMARETTO POUND CAKE
Dusted with confectioner's sugar, this appears to be a simple pound cake...however, in the mouth it is anything but simple! This cake is moist, dense, and very chocolatey-almondy-buttery..... just down right delicious!! I have been making this recipe for years and like to serve it with real whipped cream. This is another creation by Boston caterer, Ellen Helman, from The Uncommon Gourmet.
Provided by Acerast
Categories Dessert
Time 1h30m
Yield 1 bundt cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven.
- Preheat the oven to 325°F
- Grease a 10-inch bundt pan.
- In the bowl of an electric mixer, cream the butter.
- Gradually add the sugar, beating until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the Amaretto, beat to blend.
- In a medium bowl, combine the flour, cocoa, salt, and baking powder.
- Add the dry ingredients alternately with the buttermilk, mixing until evenly blended.
- Pour batter into the prepared pan.
- Bake for 1 hour and 15 to 20 minutes, until a tester inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Remove the cake from the pan to a rack to cool completely.
- Dust with confectioner's sugar.
- Great with real whipped cream.
Nutrition Facts : Calories 627.6, Fat 31.3, SaturatedFat 19, Cholesterol 167.2, Sodium 548.4, Carbohydrate 84.2, Fiber 2.8, Sugar 61.4, Protein 8.1
AMARETTO POUND CAKE
This is a beautiful, flavorful cake that makes a very nice presentation for a party, potluck or buffet. I make this in a tube pan but it could be made in a larger type bundt or specialty type pan.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare a tube pan by coating with non-stick cooking spray and flour (I use Baker's Joy).
- FOR CAKE:.
- Place all ingredients, except eggs into your mixing bowl.
- Blend well.
- Add eggs, one at a time, mixing well after each addition and beat until mixture is smooth.
- Pout into prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
- GLAZE:.
- During the last few minutes the cake is baking, prepare the glaze by placing all glaze ingredients in a small saucepan and mixing well.
- Bring the mixture to a boil and boil for 4 minutes, stirring constantly.
- When cake is ready and removed from the oven, poke holes into the top of the cake with an ice pice or similar object WHILE THE CAKE IS STILL IN THE BAKING PAN.
- Pour the glaze over the cake and let it stand for 20 minutes.
- Invert the cake onto a serving platter and sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 582.4, Fat 33.7, SaturatedFat 9.5, Cholesterol 110, Sodium 438.2, Carbohydrate 63.5, Fiber 0.6, Sugar 44.8, Protein 5.1
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- Preheat oven to 325°. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
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