Pumpkin Amaretto Cake
By
Cozy Mendoza
@CozyMommy
1
Ingredients
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3/4 calmonds, chopped
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3 call-purpose flour
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2 Tbsppumpkin pie spices
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1 tspsalt
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1 cor 2 sticks butter or margarine, softened
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1 cbrown sugar, firmly packed
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4large eggs
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1 can(s)(15 oz.) libby's 100% pure pumpkin
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1 tsppure vanilla extract
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AMARETTO BUTTER GLAZE
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1/4 cbutter
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1/2 cgranulated sugar
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4 Tbspamaretto
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1 Tbspwater
How to Make Pumpkin Amaretto Cake
- PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
- COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
- BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
- RUM BUTTER GLAZE:
MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.