Amaretto Pound Cake
Amaretto Pound Cake is sweet, buttery and delicious with lots of almond flavor. A simple but decadent dessert that is perfect for holidays and easy enough for any day of the week.
Servings: 10 servings
Calories: 1090kcal
Ingredients
- 1 pound of salted butter 4 sticks, room temperature
- 3 cups sugar
- 6 large eggs room temperature
- 4 cups all purpose flour
- ½ cup Amaretto Liqueur
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- shortening or butter for greasing the pan
- additional flour for flouring the pan
For the Glaze:
- ½ cup butter
- 1 cup sugar
- ¼ cup Amaretto Liqueur
- ¼ cup water
- Whipped Cream and fresh fruit for serving optional
Instructions
- Preheat oven to 300°.
- Add 4 sticks softened butter to a large mixer bowl and beat at medium speed for 5 minutes. Gradually add in sugar while mixing and continue to mix until batter is fluffy and light in color.
- Mix in eggs one at a time with the mixer running until all incorporated.
- Add flour a bit at a time, alternating with milk and Amaretto and mix well.
- Fold in vanilla and almond extracts.
- Prepare bundt or tube pan by greasing with shortening or butter and then dusting with flour.
- Pour batter into pan and smooth evenly.
- Bake on the center rack of the oven for 1 hour 30 minutes to 1 hour 40 minutes or until a sharp knife inserted into center comes out clean.
- Remove from oven and allow cake to cool 10 minutes. Loosen edges of cake with a sharp knife and invert onto a wire rack over a sheet pan.
- Prepare the glaze by combining remaining stick (1/2 cuup) of butter with sugar, Amaretto and water in a small pan. Bring mixture to a boil, stirring constantly. Cook about 1 minutes. Remove from heat.
- Spoon glaze over cake.
- The glaze will drip onto the baking sheet. Carefully remove the wire rack with the cake. Drain glaze back into bowl.
- Return cake on wire rack to baking sheet and drizzle over cake once more.
- Cool cake completely before slicing.
- Serve plain or with whipped cream and fresh fruit if desired.
Notes
Store cooled cake wrapped tight with plastic wrap at room temperature up to 3 days or in refrigerator up to 7 days.
Freeze cake wrapped in several layers of plastic wrap and place in a freezer bag or a layer of foil up to 6 months.
Nutrition
Serving: 1g | Calories: 1090kcal | Carbohydrates: 138g | Protein: 11g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 238mg | Sodium: 425mg | Fiber: 2g | Sugar: 89g
