Amaretto Cake In A Jar Recipe 45

SIMPLE AMARETTO CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour one 9" or 10" bundt pan.
• Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp.
• of the amaretto, and blend together well.
• Pour batter into the prepared pan.
• Bake at 350F for 40 to 45 minutes.
• Remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
• Let the cake cool for at least 2 hours before removing from the pan.
• To make Amaretto Icing: Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
• Blend until smooth.
• You can add more amaretto as needed.
• Makes 1- 9 or 10 inch bundt 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.

LITTLE AMARETTO LOAF CAKES

Steps:

• Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans., In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. , Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto., Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.

KAHLUA CAKE IN A JAR

Steps:

• 1. Place cake mix and pudding in large bowl, blend with wisk.
• 2. Add eggs, oil, milk and kahlua. Mix with electric mixer for two minutes.
• 3. Spray six wide mouth canning jars with non stick spray lightly. Place 1 cup batter in each jar. Clean rims and place on baking sheet.
• 4. Bake 325 degrees for 45 minutes.
• 5. While cakes are baking, place flat lids into hot water until ready to use.
• 6. Take cakes out one at a time and clean rims again. Place seals and rings on.
• 7. The cake will slide out of the jar with a strong shake.
• 8. Slice and serve.
• 9. Cakes can be kept in the pantry for up to 6 months. They do not need to be refrigerated.

AMARETTO CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch Bundt pan.
• Sprinkle evenly with almonds to coat pan.
• Combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
• Pour batter into prepared Bundt pan.
• Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the Amaretto glaze into the holes and bottom of the cake.
• Let the cake cool for at least 2 hours (the longer the better!) before removing from the pan.
• To Make Amaretto Glaze: Combine the confectioners sugar and Amaretto.
• Blend until smooth.
• You can add more Amaretto as needed.

AMARETTO CAKE

Steps:

• 1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy Add 4 eggs, one at a time, slowly mixing through Add the amaretto Sift in 225g flour then and mix until well combined
• 2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-55 mins until a thin skewer inserted into the centre of the cake comes out clean
• 3. While the cake is cooling in its tin, mix together the 4 tbsp amaretto and 3 tbsp caster sugar to make the drizzle Prick the warm cake all over with a skewer or fork, then pour over the topping Leave in the tin until completely cool, then remove and serve Will keep in an airtight container for 3-4 days

AMARETTO APPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease 4 mini-loaf pans or 1 regular-sized loaf pan.
• With an electric mixer, beat butter until light and fluffy.
• Add eggs and vanilla, continuing to beat until well mixed.
• In a separate bowl, combine flour, sugar, baking powder and cinnamon, mix well.
• Add half of the flour mixture to the butter/egg mixture, mix well.
• Add milk and Amaretto to the mixture, then the rest of the flour mixture, beating well after each addition.
• Fold in chopped apple, mixing gently but thoroughly.
• Pour mixture into loaf pan, or divide among mini-loaf pans.
• Bake at 350 degrees for 45-50 minutes (25-30 for mini-loaf pans) until toothpick stuck in the middle comes out clean.
• Remove from oven and let cool in pan for 10 minutes.
• Remove from pan and let cool on a rack.

ABSOLUTELY HEAVENLY AMARETTO CAKE

Steps:

• Beat butter at the medium speed of an electric mixer about 2 minutes or until it is soft and creamy. Gradually add the sugar, beating at medium speed for 5 to 7 minutes. Add the eggs, one at a time, beating between each addition. Beat just until the yellow disappears.
• Combine the flour, baking soda and salt; add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings and 1/2 cup amaretto.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack.
• Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan. Cook over medium heat until marmalade and preserves melt, stirring frequently. Drizzle over the cake; sprinkle with the almonds.

AMARETTO CAKE IN A JAR RECIPE - (4/5)

Steps:

• Place cake mix and pudding mix in large bowl. Blend with a whisk. Add eggs, oil, water, and Amaretto and mix with electric mixer for 2 minutes. Grease 6 one pint wide-mouthed canning jars. Pour scant 1 cup batter into each jar, wiping excess batter from rims. Place jars on a baking sheet and bake for 45 minutes at 325 degrees or until a toothpick inserted in the middle comes out clean. Wipe rims and place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.