Love amaretto? This cake recipe is for you!
INGREDIENTS:
Almond Amaretto Pound Cake
- 1 cup whole milk
- 1 tablespoon white vinegar
- 3 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1/4 cup amaretto
Amaretto Sauce
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed Dixie Crystals Light Brown Sugar
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1/3 cup half & half
- 3 tablespoons amaretto
DIRECTIONS:
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.1
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.2
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto.3
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.4
- Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.5
- Serve pound cake warm drizzled with amaretto sauce.
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