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Amaretto Cake Recipe

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This recipe for Amaretto Cake is from The Resurrection Parish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 package plain yellow cake mix
1 package (5.1 oz) vanilla instant pudding mix
3/4 c. Amaretto
1/2 c. water
1/2 c. vegetable oil
4 large eggs
1/4 tsp. pure almond extract

Glaze and Garnish:
1 c. confectioners' sugar
3 1/2 T. Amaretto
1/3 c. slivered almonds, toasted
Directions:
Directions:
Preheat oven to 350º. Lightly mist a 10 inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set pan aside. Place the cake mix, pudding mix, Amaretto, water, oil, eggs and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape bowl. Increase the speed to medium and beat for 2 minutes more, scraping sides of bowl again if needed. The batter should look thick and smooth. Pour the batter into the prepared pan, smoothing it out with a rubber spatula. Bake until golden brown and springs back when lightly pressed with your finger, 48 to 52 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Remove from pan and invert onto a rack and then again onto a serving platter so that it is right side up. Prepare the glaze. Place the confectioners' sugar and Amaretto in a small mixing bowl and stir until well combined. Spoon the glaze over the top of the warm cake, allowing it to drizzle down the sides. Scatter the toasted almonds over the top to garnish. Allow the cake to cool completely before slicing.

 

 

 

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