Amaretto Pound Cake

 

One of the greatest enjoyments of my life is baking pound cakes.  I know I tell y'all that more than I should, but it's so true.

That being said, there are few things in life (culinary that is) that are more comforting than a slice of pound cake still warm from the oven.  

My daughter and son-in-law have birthdays a few days apart.  We try to have a joint meal and they decide on the menu together.  This year they requested an amaretto pound cake.

There's an important difference between amaretto liqueur and almond extract.

Amaretto has a lovely almond flavor, but it's much milder because it's diluted with alcohol and sugar. If you replace the extract completely with amaretto, the cake will have only a faint almond flavor after baking.  For the cake, I would use a combination of both.  This gives you that warm, rich amaretto flavor while the almond extract ensures the flavor comes through after baking.

2 cups butter, softened

2 3/4 cups sugar

6 large eggs

3 3/4 cups all-purpose flour

1/8 t. salt

1/2 cup milk

1/2 t. vanilla extract

2 T. amaretto
1 t. almond extract

2 t. almond extract

Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.  Gradually add sugar, beating 5 - 7 minutes.

Add eggs, one at a time, beating just until the yellow disappears.

Combine flour salt, and nutmeg in a large bowl; add to butter mixture alternatively with milk, beginning and ending with flour mixture.

Mix at low speed after each addition just until mixture is blended.  Stir in amaretto and almond flavoring. Spoon batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees F. for 1 hour and 15-20 minutes or until a wooden pick inserted into the center comes our clean. 

Cool in pan on a wire rack 10 - 15 minutes; remove from pan and cool completely on a wire rack.

For the glaze, if only adults will be enjoying the cake, you can use full amaretto.  The taste will really come through because it isn't baked, but added after the cake cools.

For a stronger almond finish, I'd make it:

1 1/2 cups confectioner's sugar

2 T. amaretto

1/4 t. almond extract

1 T. milk or cream (a little more if needed)

Let the cake cool COMPLETELY before adding glaze.