Categories Desserts, Recipes
Bundt cakes are my Husband’s favorite dessert. They’re more dense than a classic layered style cake and perfect for any occasion. I love making boozy bundt cake recipes and this Amaretto Pound Cake is an absolute hit in our home. It has a sweet almond liqueur flavor and bakes perfectly to soak up a glaze that you add after it cools. No matter what you’re celebrating – you’ll love this cake.
There are two other boozy bundt cake recipes that are popular on my site: Classic Bacardi Rum Cakerecipe and my Kahlua Cake. They both inspired the creation of this delicious dessert.
They’re so popular with my readers, that I had to come up with some other boozy dessert creations – and who doesn’t love Amaretto? It’s made from the pits of almonds and apricots, with a slight cherry finish. It’s a great addition to desserts because of its sweet notes.
How To Make Amaretto Pound Cake (Boozy Bundt Cake)
For any Bundt Cake, you’ll want to invest in a nice bundt cake pan. It’s a classic piece that belongs in every baker’s kitchen. I’ve owned my Nordic Ware pan for years and it doesn’t look a day old. I think Nordic Ware is the gold standard for baking bundt cakes.
What To Serve With Amaretto Pound Cake
This dessert is a true showstopper and looks beautiful on its own. You make a glaze, over the stovetop, to add after the cake cools and it soaks into it. You really don’t need to serve anything alongside of it if you don’t want to. However, a fresh pot of coffee or dessert drink is a great addition.
Also, vanilla bean ice cream and whipped cream are delicious to add. The glaze over ice cream acts as a topping too. It just makes the dessert even more rich.
How To Remove Your Bundt Cake Without Ruining It
The only headache that bundt cakes can give you is removing them from the pan. You want to let the cake cool completely before attempting to remove it. Then here are some tips and tricks to try:
- Place your cake stand or cooling rack on top of the bundt cake pan before flipping.
- If it sticks, try tapping the bottom of the bundt cake pan with a knife to loosen it.
- If you’re edges are sticking, you can carefully use a sharp knife to loosen up the sides.
How To Store Leftover Amaretto Pound Cake
If you have any leftovers, you want to keep it fresh by placing it in an air-tight container. You can freeze the pound cake for up to 3 months in the freezer. To serve again, just let it thaw to room temperature.
What You’ll Need From The Grocery Store:
- Whole Milk
- White Vinegar
- All-Purpose Flour
- Teaspoon Baking Soda
- Teaspoon Salt
- Unsalted Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- Almond Extract
- Amaretto
- Light Brown Sugar
- Half & Half
Step-By-Step Directions To Make Your Amaretto Pound Cake Recipe
In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In large bowl of stand mixer, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla and almond until well combined.
Beat in flour mixture alternating with milk and amaretto.Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.
Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amarettoand bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
Serve pound cake warm drizzled with amaretto sauce.
Yield: 8 Servings
Finished with an Amaretto glaze, this boozy Bundt Cake recipe has a dense texture with baked in liqueur.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Ingredients
- 1 Cup Whole Milk
- 1 Tablespoon White Vinegar
- 3 Cups All-Purpose Flour (Not Packed)
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Cup (2 sticks) Unsalted Butter (Softened)
- 2 3/4 Cup Granulated Sugar
- 4 Large Eggs
- 1 Tablespoon Vanilla Extract
- 2 Teaspoons Almond Extract
- 1/4 Cup Amaretto
- ** For Amaretto Glaze:
- 1/2 Cup (1 stick) Unsalted Butter
- 1/2 Cup Packed Light Brown Sugar
- 1/2 Cup Granulated Sugar
- 1/3 Cup Half & Half
- 3 Tablespoons Amaretto
Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In small bowl, whisk together milk and vinegar. Set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto.
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth.
- Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes. Poke holes in top of cake and drizzle sauce until absorbed. Use extra sauce for serving over the top of cake.
Nutrition Information:
Yield:
8Serving Size:
1
Amount Per Serving:Calories: 362Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 105mgSodium: 289mgCarbohydrates: 135gFiber: 1gSugar: 99gProtein: 9g
**Nutrition is provided by a third party. Actual values may vary.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
