Amaretto and Apricot Cake
This recipe has the delicious combination of pureed apricot and amaretto liqueur, creating a very moist and rich cake. It's a wonderful addition to a cup of coffee.
Ingredients
Serves: 16
- Cake
- 1 (500g) packet vanilla cake mix
- 3 eggs
- 1 cup (235ml) buttermilk
- 1/4 cup (60ml) amaretto liqueur
- 1/4 cup (60ml) vegetable oil
- Apricot Filling
- 1 (415g) tin apricot halves, drained
- 2/3 cup (160ml) amaretto liqueur
- 2 extra tablespoons amaretto liqueur
- Icing
- 450g cream cheese
- 3 tablespoons amaretto liqueur
- 4 cups (500g) sifted icing sugar
Directions
Preparation:40min ›
Cook:35min ›
Extra time:1hour cooling ›
Ready in:2hours15min
- Cake: Preheat oven to 180 degrees C. Grease and flour two round 20cm cake tins.
- In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour evenly into the two cake tins.
- Bake for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
- Apricot Filling: Combine drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth.
- Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers; set aside.
- Icing: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add icing sugar and beat until smooth. Ice top and sides of cake.
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Reviews and Ratings
Global Ratings:
(30)
Reviews in English (22)
I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling much thicker and tastier) 2) For cake mix, use Duncan Hines Butter Golden cake 3) Add two to three tablespoons of pure almond extract Enjoy! - 08 Apr 2007 (Review from Allrecipes USA and Canada)
I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for apricots, added some raspberry fruit spread to the filling to give it a thicker consistency, and topped the icing with some fresh raspberries. It was so delicious. Only thing I will do differently next time is cut the icing measurements in half- it made way too much icing for one cake! - 06 Jun 2005 (Review from Allrecipes USA and Canada)
this cake is very delicious indeed. the only downside to this cake it that it is somewhat of a costly cake to make. but all in all, it is very delicious. more of an adult type of cake. - 23 Jun 2001 (Review from Allrecipes USA and Canada)