Golden Amaretti Christmas Cake Recipes

AMARETTO CHRISTMAS CAKE

Steps:

• Preheat the oven to 160C/140Fan/300F/Gas Mark 2.
• It's definitely worth taking the time to line your cake tin correctly to protect the cake during its long baking time.
• Grease a loose bottomed 23cm round cake tin (10cm deep) and line the base and sides with non stick baking paper. Cut out a circle of baking paper, using the base of your tin as a template.
• To line the sides, cut a strip of baking paper a little longer than the circumference of the tin and about 3 inches higher. Fold it 1 inch along its length, then using scissors make little snips up to the fold line, making a fringe along the length. It should now fit snugly inside the cake tin. Finally, fit your circle over the top, covering the fringe.
• Place the dried fruits in a large saucepan with the Amaretto, butter, sugar, Orange zest and juice, lemon zest, treacle, cinnamon, mixed spice and nutmeg.
• Gently bring to a simmer, stirring, for 10 minutes. Remove from the heat and let the mixture sit for at least 1 hour. I've often done this in advance and left it overnight.
• When you're ready to bake the cake, pour the soaked fruit mixture into a large mixing bowl. Add the eggs one at a time, then stir in the flour, baking powder and ground almonds. Stir until everything is well combined.
• Pour into the lined tin and bake for 2-2 1/2 hours or until the cake springs back when lightly pressed and a skewer inserted into the middle of the cake comes out clean.
• Leave to cool completely in the tin.
• When the cake is completely cold, poke a few holes in the cake, drizzle with a little Amaretto, then wrap in a double layer of baking paper and foil and store in an airtight container.

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.