Raspberry Amaretto Bundt Cake Food

RASPBERRY & AMARETTI CRUNCH CAKE

Steps:

• Preheat the oven to fan 140C/conventional 160C/gas 3. Butter and base line a loose-bottomed 20cm round cake tin. Put the butter, caster sugar, eggs, flour and ground almonds into a large bowl. Beat using an electric hand whisk until all the ingredients are well blended.
• Spread half the cake mixture in the lined tin. Scatter over half of the amaretti biscuits then a third of the raspberries. Very lightly press into the cake mixture.
• Dollop dessertspoonfuls of the remaining cake mixture over the amaretti and raspberries and spread evenly. Scatter the remaining amaretti and half the remaining raspberries over the top. Bake for 55-60 minutes, until a skewer inserted into the centre comes out clean.
• Cool for 15 minutes in the tin. Run a knife round the edge and turn out. It will keep in a covered container in the fridge for up to 2 days.
• To serve, remove from the fridge an hour before serving and lightly dust with icing sugar before bringing to the table. Serve with the remaining raspberries and a little single cream.

RASPBERRY AMARETTO BUNDT CAKE

Steps:

• Preheat oven to 325º. Spray a 12 cup Bundt pan with Baker's Joy (or butter and flour) and set aside.
• In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
• Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don't end up looking like Casper The Ghost. Beat just until blended.
• Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can't avoid crushing some, but you can minimize the damage. Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
• Bake at 325º for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
• When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
• Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.

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.

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.

HEAVENLY CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a bundt or tube pan.
• Make filling by creaming together, cream cheese with sugar and vanilla.
• Mix in chocolate chips and set aside.
• For cake, sift together the flour, cocoa, baking powder and salt.
• Beat eggs and gradually add the sugar and beat until the mixture is thick and pale yellow.
• Beat in melted butter, then milk, water and vanilla.
• Gradually add in the flour mixture and mix well.
• Spread half the batter into the prepared pan.
• Drop spoonfuls of the cream cheese filling evenly over the batter.
• Sprinkle raspberries over the top.
• Cover with remaining batter.
• Bake at 375 degrees for about 1 1/4 hours.

KAHLUA (OR AMARETTO) CHOCOLATE BUNDT CAKE

Steps:

• Coat Bundt pan with cooking spray.
• Mix all other ingredients; spoon into pan.
• Bake at 350 degrees for 40-45 minutes.
• Cool in pan for 10 minutes; remove from pan.
• When cool, sprinkle with powdered sugar.

RASPBERRY FROZEN YOGURT CAKE WITH RASPBERRY AMARETTO SAUCE

Steps:

• Preheat oven to 350°F. Line bottom of a buttered 9- by 2-inch springform pan with a round of wax paper or parchment and butter paper. Dust pan with flour, knocking out excess.
• To make cake layer:
• In a bowl whisk together whole eggs and yolk. Into another bowl sift together flour, baking powder, and salt. In a glass measuring cup stir together milk and Amaretto. In a bowl with an electric mixer on medium speed beat butter 1 minute and beat in sugar in a steady stream, scraping bowl occasionally, until light and fluffy, about 4 minutes. Beat in egg, a little at a time, beating well after each addition, until pale and fluffy. Stir in flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and stirring until smooth after each addition.
• Turn batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 25 minutes. Cool cake layer in pan on a rack 10 minutes. Run a thin knife around edge of pan and remove side of pan. Invert cake layer onto rack. Remove paper carefully and cool cake completely. With a long serrated knife halve cake horizontally. Clean springform pan and line with 2 sheets plastic wrap, leaving at least a 1-inch overhang. Put bottom half of cake, cut side up, in pan.
• Make raspberry frozen yogurt:
• In a food processor purée raspberries with sugar and water and force through a fine sieve into a large bowl. Add frozen yogurt and stir until purée is well incorporated.
• Working quickly, spoon about half of frozen yogurt over cake in pan, spreading evenly. Top with other half of cake layer, cut side down, and spoon remaining frozen yogurt on top, spreading evenly.
• Arrange raspberries decoratively on top of cake, pushing slightly into frozen yogurt, and sprinkle almonds over top of cake. Freeze cake, covered, at least until frozen hard, about 6 hours, and up to 1 week.
• Let cake soften in refrigerator at least 30 minutes and up to 45 minutes before serving. Remove cake from pan, discarding plastic wrap. Serve cake with sauce.
• To make the sauce:
• In a food processor purée raspberries with sugar and Amaretto and force through a fine sieve into a bowl. Sauce may be made 3 days ahead and chilled, covered. Makes about 1 1/2 cups.