mariadnoca
Moderator
A friend asked me today if I had an amaretto bundt cake recipe that didn't start with a mix as she'd lost hers. I didn't, but the internet didn't give up much either, so once I found this thought I'd share.
> Still ISO other non-cake mix versions if anyone has one to share.
Kiss My Bundt Amaretto di Saronno Pound Cake
This batter should be baked in a 10-12 Cup Capacity Bundt Fluted Cake Pan
Ingredients:
1 1/2 C unsalted butter, room temperature
3 C sugar
5 eggs
2 1/2 C all purpose flour
2 tsp baking powder
1/2 C ground almonds
1/4 tsp salt
1 tsp almond extract
1/2 tsp vanilla extract
1 1/3 C milk
2/3 C Amaretto di Saronno, or other amaretto liqueur
*1/3 C Slivered almonds, enough to cover the bottom of pan (optional)
Directions:
Preheat oven to 350
Beat butter and sugar with an electric mixer on a medium speed while slowly adding sugar. Continue until mixture is fluffy, about 3 minutes.
Crack eggs into a separate bowl and add to butter and sugar mixture one at a time. Then beat on medium speed for an additional two minutes.
In another bowl, sift together flour, baking powder, ground almonds, and salt. Set aside.
Measure your milk, Amaretto di Saronno, almond extract and vanilla extract. Combine and set aside.
Turn the mixer speed to low. Beginning and ending with the flour, add 1/3 of the flour to the mixing bowl, then ½ of the milk mixture, alternating until all ingredients are mixed.
Prepare your pans with a coating of baking spray that includes flour. Sprinkle slivered almonds into the bottom of the greased pan, then pour batter into pans.
Bake until just done, about 55 minutes, or when a cake tester or skewer inserted into the cake comes out clean.
Invert cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting.
http://chefspeak.wordpress.com/tag/bundt-cakes/
> Still ISO other non-cake mix versions if anyone has one to share.
Kiss My Bundt Amaretto di Saronno Pound Cake
This batter should be baked in a 10-12 Cup Capacity Bundt Fluted Cake Pan
Ingredients:
1 1/2 C unsalted butter, room temperature
3 C sugar
5 eggs
2 1/2 C all purpose flour
2 tsp baking powder
1/2 C ground almonds
1/4 tsp salt
1 tsp almond extract
1/2 tsp vanilla extract
1 1/3 C milk
2/3 C Amaretto di Saronno, or other amaretto liqueur
*1/3 C Slivered almonds, enough to cover the bottom of pan (optional)
Directions:
Preheat oven to 350
Beat butter and sugar with an electric mixer on a medium speed while slowly adding sugar. Continue until mixture is fluffy, about 3 minutes.
Crack eggs into a separate bowl and add to butter and sugar mixture one at a time. Then beat on medium speed for an additional two minutes.
In another bowl, sift together flour, baking powder, ground almonds, and salt. Set aside.
Measure your milk, Amaretto di Saronno, almond extract and vanilla extract. Combine and set aside.
Turn the mixer speed to low. Beginning and ending with the flour, add 1/3 of the flour to the mixing bowl, then ½ of the milk mixture, alternating until all ingredients are mixed.
Prepare your pans with a coating of baking spray that includes flour. Sprinkle slivered almonds into the bottom of the greased pan, then pour batter into pans.
Bake until just done, about 55 minutes, or when a cake tester or skewer inserted into the cake comes out clean.
Invert cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting.
http://chefspeak.wordpress.com/tag/bundt-cakes/