Almond Amaretto Pound Cake
Prep Time
15m
Bake Time
55-65m
Yields
8 servingsAbout this Recipe
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.
Almond Amaretto Pound Cake
Prep Time
15mBake Time
55-65mYields
8 servingsAbout this Recipe
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.
Share This Recipe
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.
Instructions
- 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.
Share This Recipe
Recipes for Making Memories
Salted Caramel Cookie Bars
Salted Caramel Cookie Bars feature two layers of chocolate chip cookie sandwiching a thick layer of salted caramel for t...
Double-Crust Apple Cheddar Pie
Enjoy a delightful twist on a classic with Double-Crust Apple Cheddar Pie, where sweet, spiced apples meet a savory ched...
Raspberry Crumble Bars
With tangy raspberries, a buttery shortbread crust, and a crumb topping, these Raspberry Crumble Bars are a delicious mi...
Almond Amaretto Pound Cake
Prep Time
15mBake Time
55-65mYields
8 servingsAbout this Recipe
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.
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.
Instructions
- 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.