A rich, moist pound cake infused with anAmaretto syrup with cherry pie filling spooned over its top witha garnish of sliced almonds.
Recipe: Amaretto Cake
1 (16-ounce) package pound cake mix
Prepare pound cake according to packagedirections, except substitute 1/2 cup Amaretto liqueur for anequal amount of liquid called for on package. Bake in a 10-inchtube or bundt pan. Let cool for 10 minutes before removing frompan.
Combine sugar, butter and water in a smallsaucepan and bring to a boil. Simmer for 5 minutes, stirringconstantly. Remove from heat and stir in remaining 1/4 cup Amarettoliqueur. Prick the top of cake with fork or skewer. Slowly drizzleglaze over the top and sides.
right before serving, spoon cherry piefilling over cake. Garnish with almonds.
3/4 cup Amaretto liqueur – divided use
1/2 cup granulated sugar
1/4 cup butter
2 tablespoons water
1 (21-ounce) can cherry pie filling
1/2 cup sliced almonds
Makes 12 servings.
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