This amaretto cake is rich and indulgent. With a pound cake-like texture, this delectable dessert is flavored with almond extract and amaretto in both the cake and in the glaze.
You can bake this delight in a Bundt cake pan or tube cake pan if desired. Serve small slices with berries or sliced fruit of your choice.
Ingredients
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1 cup (8 ounces) unsalted butter, softened
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8 ounces cream cheese, room temperature
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3 cups sugar, divided
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6 large eggs
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1 1/2 teaspoons almond extract
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4 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup milk
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1 cup amaretto, divided
Steps to Make It
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Preheat oven to 325 F. Grease and flour a 12-cup Bundt cake pan or tube cake pan.
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In a large mixing bowl with electric mixer, cream butter, and cream cheese with 2 2/3 cups of the sugar until light and fluffy.
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Beat in eggs, one at a time, beating well after each addition. Beat in almond extract.
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Sift together the flour, baking powder, and salt. Combine the milk with 1/4 cup of the amaretto liqueur.
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Add dry mixture to the creamed mixture in three additions, alternating with the milk mixture and ending with dry ingredients. Mix the batter until smooth and well blended.
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Pour batter into the prepared pan. Bake for 1 hour, or until a toothpick or cake tester comes out clean when inserted in center.
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Meanwhile, combine the remaining 3/4 cup of amaretto with 1/3 cup sugar in a saucepan. Cook over medium heat, stirring until sugar is dissolved.
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Remove from heat and let cool. Remove to a rack and cool in the pan for 15 minutes.
For Tube Cake Pan:
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With a metal or wooden skewer or toothpick, prick cake all over.
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Slowly spoon half of the amaretto and sugar mixture over the cake.
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Let the cake stand for 10 minutes; loosen sides and invert onto a rack or large plate.
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Prick the bottom all over and slowly spoon the remaining amaretto mixture over the cake. Invert onto a serving plate and let the cake cool completely.
For Bundt Cake Pan:
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With a metal or wooden skewer or toothpick, prick cake all over while still in the pan. Slowly spoon half of the amaretto and sugar mixture over the cake.
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Let the cake stand for 10 minutes; invert onto a cake plate. Prick the top all over and slowly drizzle the remaining amaretto mixture over the cake.
Nutrition Facts (per serving) | |
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662 | Calories |
25g | Fat |
92g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings: 12 | |
Amount per serving | |
Calories | 662 |
% Daily Value* | |
Total Fat 25g | 32% |
Saturated Fat 14g | 72% |
Cholesterol 153mg | 51% |
Sodium 276mg | 12% |
Total Carbohydrate 92g | 33% |
Dietary Fiber 1g | 4% |
Total Sugars 59g | |
Protein 9g | |
Vitamin C 0mg | 0% |
Calcium 108mg | 8% |
Iron 3mg | 14% |
Potassium 140mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |