Fresh out of the Oven
Cooling Completely on the Front Porch
Sauce Jarred to Warm in Microwave Oven when Serving Cake
Guess what! That cake STUCK! I NEVER had a bundt cake stick!!
I think it stuck because I used SALTED butter. Oh well...
We are Having CAKE for LUNCH!
It was WONDERFUL anyway! Mmmmmmmmmm
The texture and flavor were perfect!
please click on image to view larger
Almond Amaretto Rich Pound Cake
Source of recipe unknown
CAKE INGREDIENTS AMARETTO SAUCE INGREDIENTS
1 C whole milk 1 stick unsalted butter
3 C flour 1/2 C white sugar
2 3/4 C sugar 1/2 C packed light brown sugar
1 T white vinegar 1/3 C half & half milk
1/2 tsp. baking soda 3 T amaretto
1/2 tsp. salt
1 C unsalted butter, softened (2 sticks)
4 large eggs
1 T pure vanilla extract
2 tsp/ pure almond extract
1/4 C amaretto
- Preheat oven to 325° - grease 10” bundt pan with baking spray or butter and flour it.
- Whisk together milk and vinegar in a small bowl and set aside. In a medium bowl whisk together flour, baking soda and salt. Set aside.
- In a large bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time. Then stir in the vanilla and almond extracts. Beat in the flour mixture, alternating with the milk and amaretto.
- Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes until center is set and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the bundt pan before inverting onto a plate.
Combine butter, brown sugar, granulated sugar in small saucepan. Heat over medium heat, stirring often until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.