Pound Cake With Mascarpone Apricots Amaretto And Almonds Recipes

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AWARD-WINNING MASCARPONE POUND CAKE



Award-winning Mascarpone Pound Cake image

Award-winning Mascarpone Pound Cake is a dense, buttery, and moist pound cake recipe with a fine, tender crumb and a brown, crusty outside and top.

Provided by Paula

Categories     Dessert

Time 1h33m

Number Of Ingredients 9

1 cup butter (room temperature, salted or unsalted, I use this)
1/2 cup solid vegetable shortening (I use this)
8 ounces mascarpone (room temperature)
6 large eggs (room temperature)
3 cups granulated white sugar
3 cups all-purpose flour (recommended)
1 tablespoon pure vanilla extract (I use this)
1 teaspoon butter extract
1 teaspoon almond extract

Steps:

  • Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favorite!
  • Preheat oven to 325 degrees F
  • In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
  • Add sugar and beat until fluffy, mixture will lighten in color slightly.
  • Add eggs one at a time, beating after each addition.
  • Slowly add flour to mixture and combine.
  • Add vanilla, butter, and almond extracts and combine.
  • Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
  • Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
  • Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.

Nutrition Facts : Calories 487 kcal, Carbohydrate 56 g, Protein 6 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 124 mg, Sodium 141 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving

TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO



Toasted Pound Cake with Mascarpone and Amaretto image

Provided by Giada De Laurentiis

Categories     dessert

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 pound cake (10 3/4 ounce), cut crosswise into 12 slices
3/4 cup apricot preserves
3 tablespoons almond flavored liqueur (recommended: Amaretto)
2/3 cup mascarpone cheese
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees F.
  • Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
  • Stir the apricot preserves and amaretto in a small bowl to blend.
  • Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

CINNAMON AND AMARETTO POUND CAKE



Cinnamon and Amaretto Pound Cake image

This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!

Provided by Kim

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 2h

Yield 10

Number Of Ingredients 20

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup unsalted butter, softened
4 eggs, room temperature
⅔ cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
⅓ cup amaretto liqueur
1 cup powdered sugar
3 tablespoons heavy cream, or more as needed
2 teaspoons amaretto liqueur
½ teaspoon vanilla extract
¼ teaspoon almond extract
⅛ teaspoon salt
1 tablespoon sliced almonds, or to taste
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
  • Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
  • Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
  • To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.

Nutrition Facts : Calories 562 calories, Carbohydrate 72.2 g, Cholesterol 136.1 mg, Fat 26 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 46.7 g

TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO



Toasted Pound Cake with Mascarpone and Amaretto image

Categories     Cake     Dessert     Side     Bake

Yield 6 servings

Number Of Ingredients 5

1/4 cup sliced almonds
3/4 cup apricot preserves
3 tablespoons amaretto liqueur
1 (10.75-ounce) pound cake, cut crosswise into 12 slices
2/3 cup mascarpone cheese

Steps:

  • Preheat the oven to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes. Let cool completely.
  • In a small bowl, stir the apricot preserves and amaretto to blend. Working in batches, toast the pound cake slices in a toaster until golden.
  • Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

AMARETTO-ALMOND POUND CAKE



Amaretto-Almond Pound Cake image

My grandmother and great aunt always added almond flavoring to their pancakes. To this day, pound cake doesn't taste right to me without a bit of almond flavor. This recipe takes that to the next level. :)

Provided by Lynette ! @breezermom

Categories     Cakes

Number Of Ingredients 13

1 1/4 cup(s) butter, softened
3 ounce(s) cream cheese, softened
2 1/2 cup(s) sugar
3 1/2 tablespoon(s) almond liqueur, (amaretto)
1 tablespoon(s) vanilla extract
2 1/2 cup(s) all purpose flour
6 large eggs
1/3 cup(s) sliced almonds
GLAZE
3/4 cup(s) sugar
6 tablespoon(s) butter
1/4 cup(s) almond liqueur (amaretto)
2 tablespoon(s) water

Steps:

  • Preheat oven to 325°.
  • Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
  • Add eggs, 1 at a time, beating at low speed just until blended after each addition.
  • Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
  • Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
  • Glaze:
  • Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.
  • During last 10 minutes of baking, prepare Amaretto Glaze. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

POUND CAKE WITH MASCARPONE, APRICOTS, AMARETTO AND ALMONDS



POUND CAKE WITH MASCARPONE, APRICOTS, AMARETTO AND ALMONDS image

Categories     Cake     Cheese     Dessert

Yield 6

Number Of Ingredients 3

1 pound cake cut into 12 pieces 3/4 cup apricot preserves 3 tbsp. Amaretto
2/3 cup mascarpone cheese
1/4 cup sliced almonds, toasted

Steps:

  • Preheat oven to 350 F. Place pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Stir the apricot preserves and Amaretto in a small bowl to blend. Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

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