Grilled Butter Amaretto Pound Cake Recipes

AMARETTO POUND CAKE

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.

AMARETTO POUND CAKE

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.

CINNAMON AND AMARETTO POUND CAKE

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.