This easy dessert is the crown jewel, the rare diamond, among all the cakes in our repertoire. The rich, buttery, almond flavor of the cake is topped with a butter, sugar, Amaretto glaze-that-makes-you-want-to-lick-the-plate. This outstanding cake is a year-round favorite, but we find it especially wonderful during the holidays.

Print Recipe

Amaretto Cake

Yield: One Bundt Cake or Three Small Loafs   Bake: 325 degrees

Ingredients

  • 1/2 cup almonds, chopped
  • 1 Butter cake mix
  • 1 package instant vanilla pudding (small size)
  • 1/2 cup Amaretto
  • 1/2 cup water
  • 1/2 cup oil
  • 4 eggs

Glaze

  • 1 cup sugar
  • 1 stick butter (8 Tablespoons)
  • 1/4 cup Amaretto
  • 1/4 cup water

Instructions

  • Pre-heat oven - 325 degrees
  • Grease and flour Bundt pan, or 3 loaf pans
  • Mix, pudding amaretto, water, oil and eggs together for 2 minutes.
  • Pour into greased and floured pans
  • Bake at 325 for 50-60 minutes for Bundt cake.
  • 45 minutes for loaf pan. (We suggest ALWAYS checking a few minutes earlier than the cooking time stated. Ovens and pan sizes vary making it difficult to be exact. Yours may require less, or more time.)
  • While the cake is cooling, place glaze ingredients into a saucepan and boil for 2-3 minutes
  • Move baked cake(s) to a plate. Slowly pour hot glaze onto the cake. The glaze will form a lake around the bottom of the cake, so pour slowly and let it be absorbed gradually. I also poke the top of the cake with a toothpick in a few areas, to let the glaze be absorbed inside.

Notes

  • G- RATED Alcohol bakes out of cake making it suitable for any age and non-drinkers
  • FREEZE FIRST – After glazing, if you wish to change plates to a cardboard cake round or another platter, I suggest freezing it first, then moving it to a serving platter while it’s still frozen, since its so moist.
  • GIFT GIVING: A very popular, and well-received gift that we’ve shared with many! For the Bundt cake, we place the frozen cake on a cardboard round, cover it in plastic wrap (Saran), then place it in a large cake box, and top the lid off with a large red bow. (Cardboard cake boxes, and cake rounds can usually be found where cake-decorating supplies are sold.) We place loaf-size cakes on small silver trays found at the Dollar Store, then wrap in cellophane, similar to the way a fruit basket is wrapped, and tie with wired ribbon. Both make a wonderful gift, and a striking presentation.
  • SAVINGS: In cooking, I use a good grade Amaretto liqueur, such as di Amore. The price difference between it and the top of the line provides a significant savings without sacrificing flavor