Amaretto Bundt Cake With Bourbon Soak Recipes

AMARETTO BUNDT® CAKE WITH BOURBON SOAK

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).
• Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in.
• Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream.
• Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes.
• Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

AMARETTO BUNDT CAKE

Steps:

• How to make the cake:
• Preheat Oven at 325 degrees.
• Grease a bundt cake pan with baking spray (Grease generously.)
• Add the cake mix and pudding mix to a large mixing bowl.
• Mix the cake mix and pudding mix with a whisk until well blended to prevent the batter from clumping as you add the wet ingredients.
• Add the eggs, milk, cooking oil, almond extract, and vanilla extract to the cake mix, and mix well until blended. (The batter will be slightly thick.)
• Add the 1/2 cup of Amaretto to the cake batter and mix well. (This will help thin out the batter.)
• Place in cake mix in the greased bundt cake pan. Place the cake in the center of the preheated oven.
• Cook the cake for about 35 minutes or until a toothpick comes out clean when inserted.
• Place the cake pan on a baker's rack to allow the cake to cool for about 10 minutes.
• Once the cake cools, poke holes in the cake and pour half of the glaze over the cake.
• Let the cake cool completely after this. Once the cake has cooled completely place a cake dish over the top of the bundt cake pan and flip the pan over while you hold the cake dish and cake pan together, this will allow the cake come out of the cake pan onto the cake dish.
• Pour the other half of the glaze onto the cake after the cake has been placed onto the cake dish.
• How to cook the Butter Amaretto Sauce:
• Make your sauce while the cake is cooking.
• Place the butter, water, white sugar, and vanilla extract into a medium saucepan.
• Mix these ingredients together, and then cook the sauce for about five minutes using medium heat (be sure to frequently stir the sauce as it cooks).
• Once the sauce is cooked, remove from heat, and mix the Amaretto into the sauce, and set aside. (The sauce will thicken after cooking.)
• After the cake has cooked and cooled for about 10 minutes, poke holes into the cake, and then pour half of the glaze over the cake.
• After placing the cake on a cake dish, take the other half of sauce and pour it over the cake.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
• Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.