Rich Amaretto Pound Cake

Bundt cake
Mrs_2015 / Getty Images
Prep: 15 mins
Cook: 60 mins
Resting: 15 mins
Total: 90 mins
Servings: 12 servings
Yield: 1 cake
Nutrition Facts (per serving)
662 Calories
25g Fat
92g Carbs
9g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 662
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 72%
Cholesterol 153mg 51%
Sodium 276mg 12%
Total Carbohydrate 92g 33%
Dietary Fiber 1g 4%
Total Sugars 59g
Protein 9g
Vitamin C 0mg 0%
Calcium 108mg 8%
Iron 3mg 14%
Potassium 140mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This amaretto cake is rich and indulgent. With a pound cake-like texture, this delectable dessert is flavored with almond extract and amaretto in both the cake and in the glaze.

You can bake this delight in a Bundt cake pan or tube cake pan​ if desired. Serve small slices with berries or sliced fruit of your choice.

Ingredients

  • 1 cup (8 ounces) unsalted butter, softened

  • 8 ounces cream cheese, room temperature

  • 3 cups sugar, divided

  • 6 large eggs

  • 1 1/2 teaspoons almond extract

  • 4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup milk

  • 1 cup amaretto, divided

Steps to Make It

  1. Preheat oven to 325 F. Grease and flour a 12-cup Bundt cake pan or tube cake pan.

  2. In a large mixing bowl with electric mixer, cream butter, and cream cheese with 2 2/3 cups of the sugar until light and fluffy.

  3. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract.

  4. Sift together the flour, baking powder, and salt. Combine the milk with 1/4 cup of the amaretto liqueur.

  5. Add dry mixture to the creamed mixture in three additions, alternating with the milk mixture and ending with dry ingredients. Mix the batter until smooth and well blended.

  6. Pour batter into the prepared pan. Bake for 1 hour, or until a toothpick or cake tester comes out clean when inserted in center.

  7. Meanwhile, combine the remaining 3/4 cup of amaretto with 1/3 cup sugar in a saucepan. Cook over medium heat, stirring until sugar is dissolved.

  8. Remove from heat and let cool. Remove to a rack and cool in the pan for 15 minutes.

For Tube Cake Pan:

  1. With a metal or wooden skewer or toothpick, prick cake all over.

  2. Slowly spoon half of the amaretto and sugar mixture over the cake.

  3. Let the cake stand for 10 minutes; loosen sides and invert onto a rack or large plate.

  4. Prick the bottom all over and slowly spoon the remaining amaretto mixture over the cake. Invert onto a serving plate and let the cake cool completely.

For Bundt Cake Pan:

  1. With a metal or wooden skewer or toothpick, prick cake all over while still in the pan. Slowly spoon half of the amaretto and sugar mixture over the cake.

  2. Let the cake stand for 10 minutes; invert onto a cake plate. Prick the top all over and slowly drizzle the remaining amaretto mixture over the cake.