Almond Amaretto Pound Cake

176

364

By Jessica Segarra

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.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

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.

Rate & Review

Jesslteach

Dec 09, 2023

This cake is amazing! Every time I make it people ask me for the recipe. One question - how far in advance can I make the cake?

Sweetalk member

Dec 08, 2022

Bonjour, pouvez vous m'expliquer cette mesure que je ne comprends pas ?
"1/3 cup half & half"
c'est un mélange de quels ingrédients ?
Je ne maitrise pas bien l'anglais et j'utilise le google translate.
je vous remercie.

Administrator

Dec 08, 2022

Aux États-Unis, moitié-moitié est vendu comme un seul produit, mais vous pouvez fabriquer le vôtre en utilisant à parts égales de la crème et du lait entier.

Sweetalk member

Mar 13, 2022

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