Best Amaretto Almond Pound Cake Recipes

Amaretto Almond Pound Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 12

Number Of Ingredients 12

1/3 cup sliced almonds
1 1/4 cups butter, softened
1 package (3 oz) cream cheese, softened
2 1/2 cups sugar
3 tablespoons amaretto
1 tablespoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
6 eggs
3/4 cup sugar
6 tablespoons butter
1/4 cup amaretto
2 tablespoons water

Steps:

Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.

Nutrition Facts : Calories 640, Carbohydrate 81 g, Fat 5 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 240 mg

Amaretto-Almond Pound Cake image

Provided by Lynette ! @breezermom

Categories Cakes

Number Of Ingredients 13

1 1/4 cup(s) butter, softened
3 ounce(s) cream cheese, softened
2 1/2 cup(s) sugar
3 1/2 tablespoon(s) almond liqueur, (amaretto)
1 tablespoon(s) vanilla extract
2 1/2 cup(s) all purpose flour
6 large eggs
1/3 cup(s) sliced almonds
GLAZE
3/4 cup(s) sugar
6 tablespoon(s) butter
1/4 cup(s) almond liqueur (amaretto)
2 tablespoon(s) water

Steps:

Preheat oven to 325°.
Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, 1 at a time, beating at low speed just until blended after each addition.
Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
Glaze:
Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.
During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).