Cake Recipes

Amaretto-Almond Cake

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Yield: 16 servings

Ingredients

Cake

  • 1 1/2 cups chopped almonds, toasted and divided
  • 1 (18 1/2 ounce) box yellow cake mix*, without pudding
  • 1 small box vanilla instant pudding mix
  • 4 eggs, beaten
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/2 cup amaretto liqueur
  • 1 teaspoon almond extract

Glaze

  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons butter
  • 1/4 cup amaretto
  • 1/2 teaspoon almond extract

Instructions

  1. Heat oven to 325 degrees F. Grease and flour a 10 inch stem or Bundt pan; sprinkle 1 cup almonds over the bottom and set aside.

Cake

  1. In mixing bowl, combine cake mix, pudding mix, eggs, oil, water, amaretto and almond extract. Beat on low speed with electric mixer about 30 seconds until dry ingredients are moistened. Increase speed to medium and beat for 4 minutes.
  2. Stir in remaining 1/2 cup almonds.
  3. Pour batter into prepared pan and bake 1 hour.
  4. Cool in pan for 10 to 15 minutes before removing.
  5. Cool completely and place on cake plate.

Glaze

  1. In small saucepan, combine sugar, water and butter and bring to boil. Reduce heat to medium and gently boil for 4 to 5 minutes, stirring occasionally, until sugar dissolves.
  2. Remove from heat and cool for 15 minutes.
  3. Stir in amaretto and almond extract.
  4. Punch holes in cake from top to bottom with wooden pick.
  5. Slowly spoon glaze over top until entirely absorbed.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.



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