amaretto pound cake
My sister gave me this recipe and she has now passed on. It is probably one of the Moistest pound cakes I have ever tasted. Everyone raves about it and I like to eat it with homemade vanilla ice cream or cold milk!
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yield
12 serving(s)
prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For amaretto pound cake
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4 stickbutter, room temperature(land-o-lake salted)
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3 cgranulated sugar
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6eggs, room temperature
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3 ccake flour, sifted
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1/4 tspsoda
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8 ozwhipping cream
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1 tsppure almond extract
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1 Tbsppure amaretto extract
- GLAZE
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2 cpowered sugar
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1/4 cbutter,melted
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1/4 cevaporated milk
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1/2 tsppure almond extract
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1/2 tsppure amaretto extract
How To Make amaretto pound cake
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1Preheat oven 300 degrees. Grease and flour or use baking spray a 15 cup tube pan. This makes a BIG pound cake a 10 or 12 cup will not work batter will run over. In a medium bowl sift flour and soda together, set aside. In a large bowl cream butter and sugar until light and fluffy. Add two eggs at time beating well after each addition. Add almond extract and amaretto extract. Add half dry mixture to wet mixture alternately with half whipping cream, starting with flour and ending with cream. Repeat, beating well after each addition. Mixture should now be very light and fluffy resembling the texture of Cool Whip. -
2Dip mixture with a ladle into tube pan. Place in middle of oven and bake for 1hr. and 30 mins. Mine always cooks perfectly for that lenght of time but do a test for doneness. Remove cake from oven and place on cooling rack. Let cool for 10 minutes before removing from pan. Cool completely before icing.
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3GLAZE In medium bowl mix all ingredients together until smooth. If you want more thicker glaze add more powdered sugar. This cake is best eaten the next day. ENJOY!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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