Pumpkin Amaretto Cake

By Cozy Mendoza
@CozyMommy

This cake is very rich and heavy with a lovely festive flavor. It's the perfect fall cake. If there are no children consuming this cake I pour about 1/4 to 1/2c. of amaretto over the cake before adding the glaze and removing from the bunt pan.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

12 to 16 servings

Prep:

20 Min

Cook:

1 Hr

Ingredients

3/4 c: almonds, chopped
3 c: all-purpose flour
2 Tbsp: pumpkin pie spices
1 tsp: salt
1 c: or 2 sticks butter or margarine, softened
1 c: brown sugar, firmly packed
4: large eggs
1 can(s): (15 oz.) libby's 100% pure pumpkin
1 tsp: pure vanilla extract
1/4 c: butter
1/2 c: granulated sugar
4 Tbsp: amaretto
1 Tbsp: water

Step-By-Step

1PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.

2COMBINE 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.

3BAKE 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.

4RUM BUTTER GLAZE:
MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.

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