Recipe for cooking amaretto-almond cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Amaretto-Almond Cake

1 1/2 c. chopped almonds, toasted and divided
1 (18 1/2 ounce) box yellow cake mix, without pudding
1 sm. box vanilla instant pudding mix
4 eggs, beaten
1/2 c. vegetable oil
1/2 c. water
1/2 c. amaretto liqueur
1 tsp. almond extract or flavoring

Glaze
1/2 c. sugar
1/4 c. water
2 Tbsp. butter
1/4 c. amaretto
1/2 tsp. almond extract or flavoring

Preheat oven to 325 degrees F. Grease and flour a 10-in. stem or Bundt pan; sprinkle 1 c. almonds over the bottom and set aside.

In mixing bowl, combine cake mix, pudding mix, eggs, oil, water, amaretto and almond extract or flavoring. Beat on low speed with electric mixer about 30 seconds until dry ingredients are moistened. Increase speed to med. and beat 4 mins.. Stir in remaining 1/2 c. almonds. Pour batter into greased pan and bake 1 hour.

Cool in pan 10 to 15 mins. before removing. Cool completely and place on cake plate.

For glaze, in sm. saucepan, combine sugar, water and butter and bring to boil. Reduce heat to med. and gently boil 4 to 5 mins., stirring occasionally, until sugar dissolves. Remove from heat and cool 15 mins..

Stir in amaretto and almond extract or flavoring. Punch holes in cake from top to bottom with wooden pick. Slowly spoon glaze over top until entirely absorbed.

Makes approximately 16 servings.