RASPBERRY AMARETTO BUNDT CAKE
A dense, delectable Bundt cake loaded with raspberries and infused with Amaretto, almond extract and Fiiori de Sicilia!
Provided by Liz Berg
Categories 250+ Best Cake Recipes
Time 1h55m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 586 calories, Carbohydrate 76 grams carbohydrates, Cholesterol 159 milligrams cholesterol, Fat 27 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1 slice, Sodium 235 grams sodium, Sugar 54 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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
RASPBERRY & AMARETTI CRUNCH CAKE
Delicious raspberry and amaretti crunch cake
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 640 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.92 milligram of sodium
CHOCOLATE CHIP-AMARETTO POUND CAKE
Start with a devil's food cake mix to deliver this amaretto-flavored pound cake studded with chocolate chips.
Provided by Judy Wilson
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 41.8 g, Cholesterol 55 mg, Fat 17.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 6 g, Sodium 336.5 mg, Sugar 29 g
RASPBERRY MARBLE POUND CAKE RECIPE BY TASTY
Here's a fruity twist on classic pound cake! Filled with a swirled raspberry layer and topped with a smooth and sweet cream cheese frosting and fresh raspberries, you'll definitely want to go back for another slice. Slice the cake in front of your crew to reveal the fun surprise inside.
Provided by Shelby Barnett
Categories Desserts
Time 2h35m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325°F (160°C).
- In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20-25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
- Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
- Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
- Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
- Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
- Bake the cake for 75-85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
- While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1-2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
- Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 491 calories, Carbohydrate 92 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, Sugar 61 grams
RASPBERRY AMARETTO ANGEL TRIFLE
The amaretto adds a subtle flavour to this light tasting dessert. Quick and easy to make as it only needs to chill for 30 minutes. The original recipe calls for 1 3.3 oz pkg of instant white chocolate pudding mix which I have yet to find in my grocery stores and 1/2 cup fat free milk. I have substituted PC's Devon Custard or in French "Creme Anglaise du Devon" for the white chocolate pudding. I also added fresh raspberries and kiwi to jazz it up. Do not make the day before or the cake may become soggy. Cooking time is for chilling. Original recipe source:Cooking Light
Provided by heather in Ont
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
- Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
- Spoon half of the custard over raspberry mixture.
- Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
- Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
- Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
- Sprinkle evenly with toasted almonds.
- Cover and chill at least 30 minutes.
Nutrition Facts : Calories 321.2, Fat 4.9, SaturatedFat 1.2, Cholesterol 145.9, Sodium 165.4, Carbohydrate 66.9, Fiber 3.2, Sugar 12.7, Protein 5
AMARETTO POUND CAKE
This is a beautiful, flavorful cake that makes a very nice presentation for a party, potluck or buffet. I make this in a tube pan but it could be made in a larger type bundt or specialty type pan.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare a tube pan by coating with non-stick cooking spray and flour (I use Baker's Joy).
- FOR CAKE:.
- Place all ingredients, except eggs into your mixing bowl.
- Blend well.
- Add eggs, one at a time, mixing well after each addition and beat until mixture is smooth.
- Pout into prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
- GLAZE:.
- During the last few minutes the cake is baking, prepare the glaze by placing all glaze ingredients in a small saucepan and mixing well.
- Bring the mixture to a boil and boil for 4 minutes, stirring constantly.
- When cake is ready and removed from the oven, poke holes into the top of the cake with an ice pice or similar object WHILE THE CAKE IS STILL IN THE BAKING PAN.
- Pour the glaze over the cake and let it stand for 20 minutes.
- Invert the cake onto a serving platter and sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 582.4, Fat 33.7, SaturatedFat 9.5, Cholesterol 110, Sodium 438.2, Carbohydrate 63.5, Fiber 0.6, Sugar 44.8, Protein 5.1
RASPBERRY FROZEN YOGURT CAKE WITH RASPBERRY AMARETTO SAUCE
Categories Cake Food Processor Mixer Dessert Freeze/Chill Kid-Friendly Raspberry Amaretto Gourmet Small Plates
Number Of Ingredients 21
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.
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