Amaretto Cake In A Jar Recipe 45 Food

AMARETTO CAKE

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.

AMARETTO CAKE IN A JAR RECIPE - (4/5)

Steps:

• Place cake mix and pudding mix in large bowl. Blend with a whisk. Add eggs, oil, water, and Amaretto and mix with electric mixer for 2 minutes. Grease 6 one pint wide-mouthed canning jars. Pour scant 1 cup batter into each jar, wiping excess batter from rims. Place jars on a baking sheet and bake for 45 minutes at 325 degrees or until a toothpick inserted in the middle comes out clean. Wipe rims and place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

AMARETTO CAKE WITH BUTTERCREAM FROSTING

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.

AMARETTO CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder and baking soda. Beat granulated sugar and 3/4 cup butter in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in liqueur. Beat in flour mixture alternately with sour cream.
• Pour into 2 greased and floured 9-inch round pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
• Beat cream cheese and remaining butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Blend in cinnamon and almond extract.
• Stack cake layers on plate, filling layers with 1 cup of the cream cheese mixture. Frost top and sides of cake with remaining cream cheese mixture. Sprinkle with nuts.

AMARETTO CAKE

Steps:

• Mix and combine flour, baking powder and salt.
• Beat the butter and sugar together for 5 minutes until light and fluffy.
• Add the eggs one at a time, with a spoonful of the flour mixture between each addition.
• Add the chopped and ground almonds, the remaining flour, the lemon zest and vanilla extract. If the mixture is too thick add a little milk or yoghurt until it is a dropping consistency.
• Mix the amaretti biscuits and amaretto together in a separate bowl.
• Pour half the mixture into tin and level the surface with a palette knife until smooth. Place the crushed amaretti biscuits on top. Cover with the rest of the mixture and sprinkle the top with sugar. Bake in the oven at 160°C for one hour or until a toothpick inserted in the middle of the cake comes out clean.

AMARETTO

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

ABSOLUTELY HEAVENLY AMARETTO CAKE

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.

SIMPLE AMARETTO CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour one 9" or 10" bundt pan.
• Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp.
• of the amaretto, and blend together well.
• Pour batter into the prepared pan.
• Bake at 350F for 40 to 45 minutes.
• Remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
• Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Icing: Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
• Blend until smooth.
• You can add more amaretto as needed.
• Makes 1- 9 or 10 inch bundt cake.

AMARETTO CREAM CAKE

Steps:

• Preheat oven to 350°F Grease and flour 2 round 9 inch pans.
• In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
• Bake at 350°F for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
• Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
• To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch Bundt pan.
• Sprinkle evenly with almonds to coat pan.
• Combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
• Pour batter into prepared Bundt pan.
• Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the Amaretto glaze into the holes and bottom of the cake.
• Let the cake cool for at least 2 hours (the longer the better!) before removing from the pan.
• To Make Amaretto Glaze: Combine the confectioners sugar and Amaretto.
• Blend until smooth.
• You can add more Amaretto as needed.

HOMEMADE AMARETTO CAKE

Steps:

• Cream butter and 1 1/2 cups sugar until light and fluffy; beat in egg yolks one at a time. Fold in beaten egg whites. Sift together flour, baking powder, baking soda and salt, and add to batter a little at a time, alternating with sour cream. Stir until smooth. Mix in grated orange peel and walnuts and pour into buttered 9" tube pan. Bake 50 minutes at 350 degrees. Mix remaining sugar with orange juice and Amaretto and spoon over cake as soon as it comes out of oven. Cool before removing from pan.

AMARETTO OLIVE OIL CAKE

Steps:

• Heat oven to 325°F with rack in middle. Grease pan with some oil, then line bottom with a round of parchment.
• Toast almonds in a rimmed baking sheet until fragrantly toasty and a shade darker, 10 to 12 minutes. Cool completely.
• Combine toasted almonds, matzoh meal, potato starch, 1/4 cup sugar, and salt in a food processor. Pulse until almonds are very finely ground.
• Whisk together egg yolks, olive oil, Amaretto, and half of almond mixture in a large bowl until combined (mixture will be slightly grainy from almonds).
• Beat whites with a pinch of salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Increase speed to medium high and add 1/2 cup sugar in a slow steady stream, beating, and continue to beat meringue until it holds stiff glossy peaks.
• Fold one third of meringue into yolk mixture to lighten, then fold in remaining meringue gently but thoroughly.
• Sprinkle remaining almond mixture evenly over the batter and fold in gently but thoroughly. Pour batter into prepared pan, and smooth the top. Sprinkle the top evenly with remaining 2 tablespoons sugar.
• Bake until cake is golden, the top has formed a crust, and a tester comes out clean, 40 to 45 minutes. Transfer pan to a wire rack and run a sharp knife along edge of pan. Cool cake in pan 30 minutes.
• If using a springform pan, remove sides of springform. Then, whether you are using the springform or a round cake pan, invert cake onto the rack. Remove bottom (if using springform) and parchment. Set another cooling rack over bottom of cake, then reinvert cake onto second rack, and cool completely.
• Serve cake in wedges with berries on the side.