Little Amaretto Loaf Cakes Recipes

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.

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 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 LOAF CAKE

Steps:

• 1. Preheat oven to 325. Grease and flour loaf pans. I used a 5.2x9x2.75, you can use 4 of the 5 3/4x3x2 loaf pans, I didn't have this size.
• 2. 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 pan. Bake for 1hr15min. for the larger loaf pan and if you use the small loaf pans 30 to 40 minutes.
• 3. Make the glaze, combine sugar, water and butter in a small saucepan; bring to a boil and cook and stir 3 minutes. Remove from heat; stir in amaretto. Remove cake from oven let sit at least 5 minutes and pour glaze over the cake while still in the pan. Let stand until glaze is absorbed at least 30 minutes. You don't have to use all of the glaze, especially on the 1 large loaf. Remove cake from pan. This cake freezes well also.