All Recipes Cake





Prep Time: 15 mins | Bake/Cook Time: 55 mins to 65 mins | Yield: 8 servings

This dense, super moist pound cake with almond and amaretto liquor flavour then topped with a warm buttery amaretto sauce is simply heaven! An incredible cake with luscious sauce.


Almond Amaretto Pound Cake:

1 c. whole milk

1 tbsp white vinegar

3 c. all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 c. (2 sticks) unsalted butter softened

2 3/4 c. Imperial Sugar Extra Fine Granulated Sugar

4 large Eggs

1 tbsp vanilla extract

2 tsp almond extract

1/4 c. amaretto

Amaretto Sauce:

1/2 c. (1 stick) unsalted butter

1/2 c. packed Imperial Sugar Light Brown Sugar

1/2 c. Imperial Sugar Extra Fine Granulated Sugar

1/3 c. half & half

3 tbsp amaretto

How to make Almond Amaretto Pound Cake

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Using baking spray or butter, grease a 10-inch bundt pan. Flour and set aside.

Step 3: Whisk the milk and vinegar in a small bowl.

Step 4: Place the flour, baking soda, and salt in a medium bowl. Mix well and set aside.

Step 5: Cream the butter and sugar in a large bowl of a stand mixer until light and fluffy. A piece at a time beat in the eggs then stirs in the vanilla followed by the almond until incorporated. Alternately beat in the flour mixture with milk and amaretto.

Step 6: Into the prepared Bundt pan, pour the batter. Place in the preheated oven and bake for about 55 to 65 minutes until a toothpick inserted in the centre of the cake comes out clean.

Step 7: Remove the cake from the oven and let it cool completely in the Bundt pan. Then, invert onto a cake plate.

Amaretto Sauce:

Step 1: In a small saucepan, combine the butter, brown sugar, and granulated sugar and heat over medium heat until smooth, stirring often. Add in the cream and amaretto and simmer for about 5 minutes still stirring often. Take away from heat and allow to cool for at least 5 minutes.

Step 2: Drizzle the warm cake with the amaretto sauce. Serve and enjoy!