Amaretto Sour Cream Pound Cake Food

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.

AMARETTO BUNDT® CAKE WITH BOURBON SOAK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).
• Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in.
• Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream.
• Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes.
• Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

AMARETTO SOUR

Steps:

• Put the amaretto, lemon juice, egg white and 4 tsp of the cherry syrup into a blender (you can also do this in a large cocktail shaker, you will just need to shake it very hard without adding any ice). Whizz up the mixture a few times at a high speed until it is pale and starting to increase in volume. If your blender is suitable for use with ice, add a few handfuls and pulse just twice more to chill the mixture. Alternatively, just stir in the ice until the outside of the jug feels cold. Pour into glasses and garnish with cherries to serve.

AMARETTO SOUR CREAM POUND CAKE

Steps:

• Combine sugar and butter in mix master, cream until fully blended. Add 6 eggs on and at time and cream throughly, add 3 cups flour and blend. mix Allow cake to rest in pan for about 5 minutes 1/4 teaspoon baking soda into sour cream and add to mixture then add dash of salt and last pour in 1/2 cup amaretto. combine all ingredients in a sauce pan. Allow butter and sugar to melt. Once glaze in complete punch holes in the top of the cake with a dinner fork. Spoon glaze over cake Cake can be iced or served as is.

AMARETTO SOUR CREAM CAKE RECIPE

Steps:

• Grease a 10" tube pan generously. In a small bowl, beat egg whites until foamy. Gradually add brown sugar, beat until stiff peaks form, about 3 min. Fold in coconut and pecans. Spread meringue mixture on bottom and sides of prepared pan, to within 1" of top of pan. In a large bowl blend cake mix, sour cream, amaretto, water, eggs, and 2 egg yolkf at low speed on electric mixer until moistened, beat 2 min. at high speed. Pour batter evenly into meringue lined pan. Bake in preheated 350 degrees oven for 35 to 65 minutes, until toothpick inserted in center comes out clean. Cool uprights in pan 10 min., loosen sides and invert onto serving plate. Cool completely. In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup, and water until smooth. Spoon over top of cake, some to ride down sides. Sprinkle with ground pecans; garnish with cherries.

GRILLED BUTTER-AMARETTO POUND CAKE

Steps:

• Brush grill rack with vegetable oil.
• Heat coals or gas grill for direct heat.
• Mix mascarpone cheese or sour cream with brown sugar and ground almonds.
• Cut frozen pound cake into 8 slices.
• On each side, sprinkle with Amaretto, spread with butter or margarine, and press almonds into butter.
• Place cake slices on grilling screen.
• Grill cake uncovered 4-6 inches from medium heat about 5 minutes, turning once, until golden brown.
• To serve, top cake with prepared mascarpone cheese or sour cream, a sprinkling of almonds and some fresh berries.
• Yummy!

AMARETTO ITALIAN SOUR CREAM CAKE

Steps:

• Heat oven to 350°F Using 2 tablespoons shortening, generously grease a 10-inch tube pan.
• In small bowl, beat 2 egg whites, until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1-inch of top of pan.
• In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
• Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely.
• GLAZE:.
• In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.