Homemade Amaretto Cake 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

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.

AMARETTI TORTA

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch cake pan and line the bottom with parchment paper.
• Combine the 20 amaretti cookies and the chocolate in a food processor. Run the machine until the mixture is very finely minced. Set aside.
• Using an electric mixer and a large bowl, cream together the butter and sugar until pale yellow, about 2 minutes. Add the egg yolks 1 at a time, incorporating each yolk before adding the next. Once all the eggs are added continue to cream the mixture together until light and fluffy, about 4 more minutes. Add the orange liqueur. With the machine on low, add the flour and the chocolate amaretti mixture. Mix well after each addition.
• In medium bowl whip the egg whites using an electric mixer until stiff peaks form, about 3 minutes. Add 1/3 of the whipped egg whites into the cake mixture until well combined. Gently fold in the remaining whipped egg whites. Pour the batter into the prepared cake pan. Bake until a toothpick comes out clean, about 45 to 50 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes. Turn the cake out onto a platter and continue to cool to room temperature. Top with the orange marmalade in an even layer. Sprinkle the remaining crushed amaretti cookies over the top of the cake. Slice and serve.

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 CHEESECAKE II

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil.
• In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur.
• To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter.
• Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top.

LITTLE AMARETTO LOAF CAKES

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.

AMARETTO CHEESECAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the graham cracker crumbs and the 3 tablespoons white sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes, set aside.
• In a large bowl, combine cream cheese, sugar, and cornstarch, and mix until smooth. Add sour cream, vanilla, amaretto liqueur, and salt. Mix until well blended. On low speed of an electric mixer, add eggs one at a time, mixing well after each addition. Pour batter over crust.
• Bake in preheated oven for 60 minutes. Remove from oven. Loosen around the edges with a knife and cool on a wire rack while still in pan. Refrigerate, remove from pan when completely chilled.

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.

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.

WHITE CHOCOLATE AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
• In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
• Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
• To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
• Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

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.

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.

CHOCOLATE AMARETTI CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Spray a 9-inch springform pan the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute.
• Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange peel and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again.
• Pour the batter into the prepared pan. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan for 15 minutes.
• Transfer the cake to a platter. Sift the cocoa powder over and serve.

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 SIMPLE SYRUP

Steps:

• In a small saucepan, combine 1/2 cup water and the sugar over medium-high heat. Cook, stirring, until sugar has dissolved. Stop stirring, and bring to a boil; reduce to a simmer, and cook until mixture has thickened slightly, about 5 minutes. Remove from heat, and stir in almond liqueur. Cool syrup to room temperature before using. The syrup can be refrigerated in an airtight container, up to 1 month.

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.

CHOCOLATE CHIP-AMARETTO POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bundt pan.
• Mix eggs, cake mix, oil, water and almond extract with electric beater. Stir in chocolate chips.
• Pour into prepared pan. Bake approximately 1 hour or until cake tests done. Cool, then dust with confectioners' sugar.

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 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.

CHOCOLATE-AMARETTO LAYER CAKE

Steps:

• Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Combine cake mix, 1 1/3 cups water, eggs, oil, 3 tablespoons amaretto, and 1/2 teaspoon almond extract in large bowl; whisk until well blended. Mix in 1 cup chocolate chips. Divide batter among prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 15 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides. Turn cakes out onto racks; cool completely. Brush each cake layer with 2 tablespoons amaretto.
• Combine butter and cream in medium saucepan. Stir over medium-low heat until butter melts and mixture comes to simmer. Remove from heat. Add remaining 2 cups chocolate chips and whisk until melted. Mix in remaining 3 tablespoons amaretto. Cool until barely lukewarm, about 5 minutes. Whisk in sour cream and remaining 1/4 teaspoon almond extract, then powdered sugar. Refrigerate frosting just until thick enough to spread, whisking occasionally, about 10 minutes.
• Place 1 cake layer on platter. Spread 1/3 cup frosting over. Top with second cake layer. Spread 1/3 cup frosting over. Top with third cake layer. Spread remaining frosting over top and sides of cake. Press nuts around bottom 2 inches of cake. Chill 2 hours. (Can be made 2 days ahead. Cover with cake dome; keep chilled.)