Amaretto and Apricot Cake

Amaretto and Apricot Cake

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28 people made this

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.

Rick Walker

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

Preparation:40min  ›  Cook:35min  ›  Extra time:1hour cooling  ›  Ready in:2hours15min 

  1. Cake: Preheat oven to 180 degrees C. Grease and flour two round 20cm cake tins.
  2. 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.
  3. 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.
  4. Apricot Filling: Combine drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth.
  5. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers; set aside.
  6. 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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