Amaretto Raisin Bundt Cake Recipes

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.

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 RAISIN BUNDT CAKE

Steps:

• Heat over to 325. Grease bundt pan.
• Comine all ingredients except fruit, raisins and nuts. Blend and beat 2 minutes at medium speed. Fold in fruit, raisins and nuts. Pour into pan.
• Bake for 70 - 80 minutes. Cool completely.
• Sprinkle topping packet over cake.
• Sauce: Mix sugar and cornstarch in saucepan. Stir in water. Over medium heat, stirring constantly, heat to boiling, boil 1 minute. Remove from heat; stir in margarine and Amaretto, juice and raisins. Serve warm over chilled cake.

ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 . Grease and flour a 10-inch Bundt Pan.
• Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Pour into pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Invert onto cooling rack. Cool to room temperature.
• Make glaze by whisking together butter, powdered sugar and Amaretto. Thin if needed with some heavy cream.
• Drizzle over top of cake, then sprinkle almonds on top of cake if desired.

APPLE-RAISIN BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Stir in jam. Combine the flour, baking soda and spices; add into creamed mixture alternately with buttermilk, beating well after each addition. Stir in the raisins, walnuts and apple. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cake.

CINNAMON RAISIN BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Liberally coat the inside of a bundt pan with non-stick cooking spray. Set aside.
• In the bowl of a stand mixer, beat together the butter and sugar until creamy.
• Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
• Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated.
• Place the bowl back into the mixer base and add the flour, baking powder, baking soda, salt, and cinnamon. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over mix - just until the flour is incorporated.
• Add the raisins and beat until just mixed into the batter.
• Transfer the batter to the prepared bundt pan and smooth out the top with a spatula.
• Tap the pan very aggressively onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
• Bake for 45 minutes. Check to see if the cake is done by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If there's wet cake batter on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
• Once the cake is done, remove from oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes has passed, turn the cake out onto the wire cooling rack to finish cooling.

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.

LEMON-AMARETTO BUNDT CAKE

Steps:

• Preheat oven to 350º F.
• Spread almonds on a baking sheet and place in oven for 8 to 10 minutes, or until golden. Remove and set aside.
• Lightly grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup of toasted almonds evenly over the bottom of the pan.
• In a bowl of an electric mixer, cream butter, sugar and lemon zest until fluffy.
• Add flour, stir just until blended. Add lemon juice and extracts. Stir.
• Add eggs one at a time, mixing after each addition.
• With a rubber spatula, gently fold in the remaining almonds.
• Scrape the batter into the bundt pan and bake until cake tester inserted into the center comes out clean, about 1 hour and 10 minutes. (After 30 minutes, cover top of cake tightly with foil.). (SEE NOTE in description.).
• While cake is cooking, prepare syrup: In a saucepan, slowly heat the sugar, amaretto and lemon juice, stirring until the sugar melts. Reserve until ready for use.
• When the cake is done, remove from oven; with a cake tester, poke holes all over the bottom of the cake (which is now on top). Carefully drizzle half the syrup into the holes. Cool the cake in the pan on a rack for 10 minutes.
• Gently invert the cake onto another rack and remove from pan. Brush top and sides of cake with remaining syrup. Let cake cool completely.

RASPBERRY AMARETTO BUNDT CAKE

Steps:

• Preheat oven to 325º. Spray a 12 cup Bundt pan with Baker's Joy (or butter and flour) and set aside.
• In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
• Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don't end up looking like Casper The Ghost. Beat just until blended.
• Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can't avoid crushing some, but you can minimize the damage. Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
• Bake at 325º for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
• When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
• Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.