Amaretto cake

Yield: 1 servings

Measure Ingredient
2½ cup All purpose flour; sifted
1 tablespoon Baking powder
¼ teaspoon Salt
½ cup Amaretto liqueur
½ cup Milk; room temperature
1 teaspoon Vanilla
½ teaspoon Almond extract
1 cup Unsalted butter; room temp
1¾ cup Sugar
4 \N Egg; room temperature
\N \N Almonds; slivered
\N \N Powdered sugar


Preheat oven to 350~. Grease 1 bundt or tube pan. Sift flour, baking powder and salt into bowl. Blend amaretto, milk, vanilla and almond extract in another bowl. Using electric mixer, beat butter until light. Gradually add sugar and beat until light and fluffy. Beat in eggs 1 at a time. Fold in flour mixture and liquid alternately in 3 additions, starting and ending with flour mixture; do not overblend.

Pour into prepared pan. Sprinkle top with almonds. Bake until cake is golden brown and pulls away from sides of pan, 55-60 minutes. Cool cake completely in pan on rack. (Can be prepared 1 day ahead and stored at room temperature.) Dust cake with powdered sugar and serve with fresh fruit.

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