Pumpkin Amaretto Cake
By
Cozy Mendoza
@CozyMommy
1
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.
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
AMARETTO BUTTER GLAZE
How to Make Pumpkin Amaretto Cake
- 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.
About Pumpkin Amaretto Cake
Course/Dish: Cakes
