Classic Amaretto-Infused Pound Cake Recipe
Whip up a boozy, nutty twist on the classic pound cake with this Amaretto Pound Cake recipe. No baker's repertoire is complete without this delightful comfort dessert.
What you'll need:Cake flour or all-purpose flour provides the dense, rich texture of a pound cake. Opt for cake flour if you like a lighter and finer texture.
Let's bake!First, prepare your own homemade Amaretto or grab a good-quality store-bought version.
Cake ingredients:- 2 cups cake or all-purpose flour, plus extra for coating the pan- 1 tsp baking powder- 1/2 tsp salt- 2 sticks (8 oz) unsalted butter, at room temperature- 1 cup granulated sugar- 4 large eggs, at room temperature- 1/4 cup Homemade Amaretto (or good-quality store-bought), do if you ain't knocking up your own brew- 1 tsp vanilla extract
Nutty glaze:- 3/4 cup powdered sugar- 2 tbsp + 1 tsp Homemade Amaretto (or good-quality store-bought)- 1/3 cup sliced almonds, roasted to perfection
Yield: 1 (9-inch) loafDifficulty: Simple as pieTime: Approx 2 hours, including baking time and coolingActive: 25 minutes
Method:
The Cake:1. Crank the oven to 325°F and position a rack in the middle. Coat a 9x5x3-inch loaf pan with butter. Cover the bottom with parchment paper, smear some more butter on it, then dust it with flour, shaking off excess.2. Mix the flour, baking powder, and salt in a medium bowl before setting it aside.3. Fire up your stand mixer with a paddle attachment, and beat the butter until it's creamy and smooth - about 1 minute. Add the sugar and keep beating until the mixture is light and fluffy - around 4 minutes more.4. Halt the mixer and scrape down the sides and paddle with a rubber spatula. Kick things back into gear on medium speed and add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. After all eggs have been added, give it another scraping.5. Reduce the mixer's speed to low, before adding half of the reserved flour mixture, making sure it is just incorporated. Pour in the Amaretto and vanilla, mixing until just incorporated. Add the remaining flour mixture, mixing until just incorporated, and finish it off by mixing in any loose flour (without overdoing it).6. Empty the batter into the prepared pan, smooth the top, and pop it in the oven. Bake until the cake puffs up, turns golden and a toothpick inserted into the center comes out clean – about 55 minutes. Once baked, remove from the oven and let it cool in the pan on a wire rack for 10 minutes.7. Ease the cake from the pan, completing its journey to cool on the wire rack – about 30-40 minutes. In the meantime, prepare your nutty glaze.
The Glaze:1. Stir together the sugar and Amaretto in a small bowl, ensuring it's smooth and well-incorporated. Carefully drizzle the glaze over the cooled cake and top it off with almonds.
This Amaretto Pound Cake recipe is sure to impress, with its delightful flavor and mouthwatering glaze. Enjoy!
Enrichment Data:To create an Amaretto Pound Cake with a nutty glaze, you'll blend a delicious pound cake with the pleasant almond essence of Amaretto and top it off with a nutty glaze. Follow along with this simple guide:
Ingredients:
For the Cake:- 2 cups of all-purpose flour- 1 cup of unsalted butter, softened- 1 1/2 cups of granulated sugar- 4 large eggs, at room temperature- 2 teaspoons of Amaretto liqueur- 1 teaspoon of vanilla extract- 1/2 teaspoon of salt- 1 cup of whole milk, at room temperature- 1 cup of sliced almonds (optional, to provide better texture)
For the Nutty Glaze:- 1/2 cup of powdered sugar- 2 tablespoons of Amaretto liqueur- 1 tablespoon of almond butter- 1/4 cup of chopped hazelnuts or almonds (optional, to provide a nutty crunch)
Instructions:1. Prepare the oven and pan: - Preheat your oven to 325°F (165°C). - Grease a 9x5-inch loaf pan and line it with parchment paper.
- Craft the Cake:
- In a medium-sized bowl, whisk together the flour and salt, then set it aside.
- Cream the butter and sugar using an electric mixer in a large bowl until it appears light and fluffy.
- Beat in the eggs, making sure each one is fully incorporated before adding the next.
- Fold in the Amaretto and vanilla extract.
- Gradually mix in the flour mixture and milk until just combined.
- If desired, mix in the sliced almonds for a better texture.
- Bake the Cake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 50-60 minutes or until a toothpick inserted in the center emerges clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Nutty Glaze:
- In a small bowl, whisk together the powdered sugar and Amaretto until smooth.
- Mix in the almond butter until well incorporated.
- Fold in the chopped hazelnuts or almonds (optional).
- Decorate the Cake:
- Once the cake has cooled, drizzle the nutty glaze over the top.
- Allow the glaze to set before serving.
Tips:
- Ensure the ingredients are at room temperature to guarantee smooth mixing and consistent results.
- Avoid overmixing the batter to prevent the cake from becoming dense and tough.
- Adjust the amount of Amaretto liqueur according to your taste preferences.
- For a unique twist on gingerbread recipes, consider incorporating Amaretto liqueur in the batter for an added layer of nutty flavor.
- To enhance the nutrition profile of your gingerbread cookies, substitute half of the flour with whole wheat flour as an uncategorized substitution.
- Bakers looking to create decorative gingerbread houses may want to use edible glue made from beaten egg whites and a touch of water, rather than store-bought adhesives.
- Before starting the gingerbread house instructions, ensure that all gingerbread pieces are cut to an inch in thickness and have edges that are easily attached, like li in LEGO blocks.
