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Almond Amaretto Pound Cake
Products Used
12
101
290
Prep Time:
15m
Bake/Cook Time:
55m - 65m
Yield:
8 servings
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm buttery amaretto sauce. Serve the sauce on the side for dipping, or drizzle over the pound cake. Both are equally delicious.
Products Used
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
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- 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.
- 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.
- 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.
- Serve pound cake warm drizzled with amaretto sauce.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Jessica Segarra @TheNoviceChef.
For more tips on baking pound cakes, read the Sweetalk Blog article: 10 Tips for Making Perfect Pound Cakes.
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This recipe is excellent have made it twice in 1 week 2nd one is for a collegue he loved it so much paid me to make him a whole cake really easy to make some helpful tips: ensure all ingredients are at room temperature, don't skimp on the creaming step ensure fluffy and light yellow, once everything is mixed don't over blend, makes batter a bit tough if over mixed
Really, Really, a delicious cake! Tried this a few years ago, and make it any time there is an occasion. It is really easy, and everyone loves the taste! Most times I just dust it with powdered sugar, but the Amaretto sauce is so Good, I always serve it on the side, because it is so sweet. This recipe is a keeper and has been shared with many!
This is, hands down, one of the best cakes you’ll ever eat. The pound cake by itself is wonderful, but add the sauce, and it becomes a dazzling gem that will have folks speaking in hushed, revered tones whenever you and this cake are mentioned in the same sentence.
This is a wonderful cake recipe - great for any occasion. I doubled the almond - personal preference. Serve warm with warm sauce - incredible!