How To make Easy Amaretto Cake
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LISA CRAWLEY TSPN00B 1 1/2 c Toasted Almonds :
chopped,
1 pk Yellow cake mix without
1/2 c Veg. oil
1/2 c Water
1/2 c Amaretto
1 t Almond extract
1/2 c Sugar
1/4 c Water
2 tb Butter
1/4 c Amaretto
1/2 ts Almond extract
-divided -pudding 1 sm Pkg. instant vanilla pudding
4 Eggs
Sprinkle 1 c. almonds into bottom of a well-greased and floured 10" tube pan; set aside. Combine cake mix, pudding mix, eggs, oil, water, amaretto, and almond extract in a mixing bowl; beat on low speed of an electric mixer til dry ingred. are moistened. Increase speed to md, and beat 4 min. Stir in remaining 1/2 c. almonds. Pour batter into prepared tube pan. Bake at 325 for 1 hr. or til a wooden pick inserted in center comes out clean. Cool cake in pan 10-15 min.; remove from pan, and cool completely.
Combine sugar, 1/4 c. water, and butter in a sm. saucepan; bring to a boil. Reduce heat to med., and gently boil 4-5 min., stirring occasionally, until sugar dissolves. Remove from heat, and cool 15 min. Stir in 1/4 c. amaretto and 1/2 ts almond extract. Punch holes in top of cake with a wooden pick; slowly spoon glaze on top of cake, allowing glaze to absorb
How To make Easy Amaretto Cake's Videos
Almond Amaretto Cupcakes
These Almond Amaretto Cupcakes have a moist almond cupcake, almond frosting and a fluffy white chocolate amaretto center! They are light, soft and so delicious! Recipe:
Easy Almond Amaretto Pound Cake
#almondcake#poundcake#amarettocake
Sweet, Moist Pound Cake Flavored with almond extract and amaretto liquor, topped with a warm & buttery amaretto sauce!
Ingredients:
1 cup (250ml) whole milk
3 cups (440g) flour
1/2tsp baking soda
1 cup (226g) butter, room temperature
2 cups (414g) sugar
4 eggs
1tsp vanilla extract
1tsp almond extract
1/4 cup (3-4TBsp) amaretto
Amaretto sauce:
1/2 cup (113g) butter
1/2 cup (130g) brown sugar
1/3 cup (66g) sugar
1/3 cup (125ml) half & half
3TBsp amaretto
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Amaretto Cake | Good Housekeeping UK
The simple lemon drizzle cake is taken to a new level with the addition of fragrant Amaretto. We’ve decorated ours with classic cocktail cherries for a retro spin, but you could use glacé cherries instead.
Ingredients
250 g (9oz) unsalted butter, softened
250 g (9oz) caster sugar
4 large eggs
200 g (7oz) self-raising flour
1 1/2 tsp baking powder
75 g (3oz) ground almonds
Zest of 2 lemons
4 tbsp. amaretto
FOR THE AMARETTO DRIZZLE
Juice of 1 lemon
50 ml (2 fl oz) amaretto
FOR THE ICING
300 g (11oz) sifted icing sugar
1 tbsp. amaretto
3-4 tbsp lemon juice
20 maraschino cherries with stems, to decorate
Directions
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 30.5 x 20.5cm (12 x 8in) tray bake tin with baking parchment.
For the cake, put all the ingredients, except the Amaretto, into a large bowl and mix
with a handheld electric whisk until smooth, about 2min. Whisk in the Amaretto briefly.
Spoon into the prepared tin and level. Bake in oven for 35-40min until risen and lightly golden. Remove from oven; set aside.
To make the drizzle, put the lemon juice and Amaretto in a small pan, bring to the boil and simmer for 1min. Poke holes over the cake with a skewer and slowly pour half the lemon syrup over the cake. Leave to sink in for 10min, then slowly pour the remaining syrup over the cake. Leave to cool in the tin.
For the icing, mix the icing sugar with the Amaretto and enough lemon juice to make a thick, spreadable consistency. Pour over the cake and quickly spread to cover. Dot with maraschino cherries. Leave to set, then cut into squares.
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Amaretto Bundt Cake Recipe with Icing
The most delicious cake recipe with Amaretto and icing #deliciouscakes
Fleur de lis Bundt Cake Pan :
Non Stick Baking Spray :
Measuring cup:
Meat Thermometer:
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Magic Chocolate Bottom Amaretto Cake, Ep: 32, Fridays with Flora
This magic chocolate bottom cake is super easy and delicious, with lots of Amaretto to keep things interesting. Join me today on Fridays with Flora and make a yummy snack cake to finish off the week.
Please subscribe and you can be kept up to date on this series AND my new Kitchen Basics series! Help a girl out!
Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
This isn't really an Italian recipe... it has Italian elements, but I'm sure it will cause purists to have conniptions. But alas I don't really care what they think because this Amaretto Ricotta Cheesecake is amazing.
Ingredients:
250 mL (1 cup) raisins
30 - 45 mL (2-3 Tbsp) Amaretto / Disaronno
250g almond biscotti, or amaretti cookies
75 mL (1/3 cup) butter, melted
500g (1Lb) ricotta
4 eggs
175 mL (⅔ cup) sugar
60 mL (¼ cup) flour
2 mL (½ tsp) baking powder
Pinch salt
Sugar for toasting
Method:
Preheat oven to 180ºC (350ºF).
Soak the raisins in the Amaretto.
Crush the cookies, and mix in the melted butter.
Press the cookie mixture into the base of a 9” springform pan, and bake for 10-15 minutes.
Separate the eggs, whites in one bowl to whip, and the yolks in another bowl.
Whip the eggs, adding some of the recipe sugar - whip until smooth and glossy.
In the bowl with the yolks mix in the ricotta, sugar, flour, baking powder, and salt.
Fold in the egg whites and the soaked raisins.
Pour the batter over the cookie base and bake for about an hour.
When baked, sprinkle some sugar over top and toast with a kitchen torch or under a broiler.
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