LEMON-AMARETTO BUNDT CAKE
A nice combination of flavors. Cooking time does not include cooling time. NOTE: Baking time is APPROXIMATE. Oven temps. vary, so check cake after 55 minutes.
Provided by Outta Here
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F.
- Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
- Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
- In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
- Add flour, stir just until blended. Add lemon juice and extracts. Stir.
- Add eggs one at a time, mixing after each addition.
- With a rubber spatula, gently fold in the remaining almonds.
- Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
- While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
- When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
- Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.
Nutrition Facts : Calories 465.2, Fat 23.4, SaturatedFat 10.8, Cholesterol 128.8, Sodium 31.9, Carbohydrate 58.5, Fiber 2, Sugar 40.6, Protein 7.4
AMARETTO CAKE
This cake is awesome! My family loves it.
Provided by Shawn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g
AMARETTO BUNDT® CAKE WITH BOURBON SOAK
The longer this amaretto Bundt® cake sits, the better it tastes. The nutty taste of the amaretto and the rich smoky bourbon makes this a perfect fall dessert. Also, keep in mind that this cake contains alcohol and is for adults only. Refrigerate any leftovers.
Provided by Sandra Garth
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 2h35m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 581.8 calories, Carbohydrate 76.7 g, Cholesterol 142 mg, Fat 24.1 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 13.2 g, Sodium 99.1 mg, Sugar 46.6 g
ABSOLUTELY HEAVENLY AMARETTO CAKE
This recipe comes from the Diocese of Louisiana, from a cookbook entitled "A Cook's Tour of the Bayou Country". Generally, I haven't found anything from Louisiana that didn't taste good! This cake turns out really moist.
Provided by breezermom
Categories Dessert
Time 1h40m
Yield 1 10 inch cake
Number Of Ingredients 15
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.
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