LEMON AMARETTO CAKE
Makes 1 (9-inch) cake
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour. In a large bowl, beat butter, sugar, and lemon zest at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon juice. In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in sour cream. Spoon batter into prepared pans. Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Amaretto-Almond Filling between layers. Spread Fluffy Meringue Frosting over top and sides of cake. Cover and refrigerate for up to 3 days.
- In a small bowl, combine gelatin and 3 tablespoons cold water; let stand for 2 minutes or until softened. In a small saucepan, bring ½ cup cream and liqueur to a boil over medium-high heat; reduce heat, and simmer for 1 minute. Add gelatin mixture, whisking to dissolve. Remove from heat; let stand for 10 minutes. In a large bowl, beat remaining 1½ cups cream at medium speed with a mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. With mixer running, slowly add gelatin mixture, beating until combined. Beat in almonds. Cover and chill for 4 hours, or refrigerate for up to 3 days.
- In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. Meanwhile, in a medium saucepan, cook sugar and ¾ cup water over medium-high heat until mixture reaches 248° on a candy thermometer. With mixer running at high speed, slowly pour hot syrup into egg whites. Beat mixture for 10 minutes until glossy, thick, white, and fluffy. Use immediately.
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
LITTLE AMARETTO LOAF CAKES
Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. -Donna Lamano, Olathe, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 mini loaves (6 slices each).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 217 calories, Fat 11g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 188mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-AMARETTO BUNDT CAKE
A nice combination of flavors. Cooking time does not include cooling time. NOTE: Baking time is APPROXIMATE. Oven temps. vary, so check cake after 55 minutes.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F.
- Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
- Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
- In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
- Add flour, stir just until blended. Add lemon juice and extracts. Stir.
- Add eggs one at a time, mixing after each addition.
- With a rubber spatula, gently fold in the remaining almonds.
- Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
- While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
- When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
- Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.
Nutrition Facts : Calories 465.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 128.8, Sodium 31.9, Carbohydrate 58.5, Fiber 2, Sugar 40.6, Protein 7.4
LEMON-AMARETTO CAKE
Steps:
- 1. Preheat oven to 350 degrees. Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until just golden. Remove and set aside. 2. Lightly grease and flour a 10-inch nonstick Bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of pan. 3. Using an electric mixer, cream butter, sugar and lemon zest together until pale yellow and fluffy. Add flour; stir just enough to blend. 4. Add lemon juice and extracts. Stir. Add eggs, one at a time, stirring after each addition. 5. Gently fold in the remaining toasted almonds. Scrape the batter into prepared pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes of baking, cover top of cake pan tightly with aluminum foil). 7. While cake is baking, prepare syrup. In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring, until boiling. Reserve until ready to use. 8. When cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully pour or brush on half of the syrup until it is absorbed into the holes. Cool cake in the pan on a cake rack for 10 minutes. 9. Gently invert the cake onto another rack and remove from pan. With cake tester, poke holes in the top and sides of cake; brush with remaining syrup. Let cake cool completely; tastes better after a day or so of soaking up the syrup.
ABSOLUTELY HEAVENLY AMARETTO CAKE
This recipe comes from the Diocese of Louisiana, from a cookbook entitled "A Cook's Tour of the Bayou Country". Generally, I haven't found anything from Louisiana that didn't taste good! This cake turns out really moist.
Provided by breezermom
Categories Dessert
Time 1h40m
Yield 1 10 inch cake
Number Of Ingredients 15
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.
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