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Amaretto Cake
Amaretto liqueur adds a delicious yet mildly bitter almond flavour to cakes and baked goods. Dust this one with icing sugar and top with berries for an elegant finish.
Ingredients
Serves: 12
- Glaze
- 1/2 cup (120ml) amaretto liqueur
- 1 cup (125g) sifted icing sugar
- Cake
- 1 (500g) packet vanilla cake mix
- 4 eggs
- 150g instant vanilla pudding mix
- 1/2 cup (120ml) water
- 1/2 cup (120ml) vegetable oil
- 1/4 teaspoon almond essence
- 2 tablespoons amaretto liqueur
Directions
Preparation:15min ›
Cook:45min ›
Extra time:2hours cooling ›
Ready in:3hours
- Preheat oven to 180 degrees C. Grease and flour a 25cm ring tin.
- Glaze: Blend sifted icing sugar with 1/2 cup amaretto until smooth. Add more amaretto if icing isn't runny; set aside.
- Cake: In a large bowl combine cake mix, eggs, instant vanilla pudding, water, oil, almond essence and 2 tablespoons of amaretto; blend together well. Pour cake mix into the prepared tin.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the centre of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface with a skewer.
- Drizzle cake with the glaze, insuring that some fills the holes. Let the cake cool for at least 2 hours before removing from the tin.
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Reviews and Ratings
Global Ratings:
(356)
Reviews in English (306)
I loved this cake. The texture was so moist and delicious, and the amaretto glaze that soaked into the cake made it a little goey and sticky. There was too much Amaretto in the glaze though - next time I will use 1/4 cup amaretto and 1/4 cup water. - 13 May 2012
I also made it and took it to a party. Everyone loved it. Suggestion: make another batch of glaze with 2 cups of confectioners and 1/2 cup of amaretto. After removing cooled cake from pan, drizzle this thicker glaze over the top. Top it off by sprinkling sliced almonds over the top. - 05 Jul 2002 (Review from Allrecipes USA and Canada)
I've probably baked this cake about a dozen times and it never fails to be a success!! I've learned though, that it is better to pour the glaze into the poked holes after the cake has almost cooled completely, rather than while it's still warm to prevent it from breaking apart when slicing. This is by-far the BEST cake that I've ever baked and I enjoy eating it everytime!! Thanks Shawn! - 02 Aug 2006 (Review from Allrecipes USA and Canada)