Amaretto Cake Recipe

"A cake mix, amaretto, and a little doctoring up"

amaretto cake recipe

This amaretto cake recipe is one of those Italian Cakes which is part of my amaretto recipes collection. It's embarassingly super easy because it's part of another side section I have my box cake mix recipes. You just add some doo-dads to it. Ok not doo-dad's - but when you look at the recipe below, you will see how easy it is.

I used to think using a box mix was like this horrible thing. BUT, my grandma got me over it when I finally asked her for her Italian Rum Cake Recipe and I noticed it used a cake mix. I always thought you were supposed to cook from scratch. I can still hear my grandma say, "There's nothing wrong with a cake mix." She didn't use them often. But when she did, she made them taste awesome. I'm sure she's smiling from above!

Whew! Now that we got past that, here's some pointers. I find this is best made at least 24 hours before serving. The glaze just permeates the cake and fills your taste buds with amaretto goodness. Too, after you make it, cover it tightly to get the flavors mingling.

Don't skip the mingle!

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Amaretto Cake Recipe

YIELD: 1 Bundt Cake

Cake Ingredients:

* 1 package yellow cake mix(roughly an 18.25 ounce mix)

* 4 eggs

* 1 box of instant vanilla pudding (I only add this if the mix has no

pudding in it)

* 2 tablespoons amaretto liqueur

* 1/2 cup water

* 1/2 cup vegetable oil ( see below )

Glaze Ingredients:

* 1/2 cup amaretto liqueur

* 1 cup sifted confectioner's' sugar

Glaze Procedure:

Mix well the : confectioner's' sugar with the 1/2 cup amaretto.

Get rid of all lumps

You may add more amaretto as needed OR LESS!

Amaretto Cake Recipe Procedure:

* Preheat oven to 350 degrees F (175 degrees C).

* Grease and flour a 10 inch Bundt pan.

* In a large bowl, mix all this together - cake mix, eggs, instant vanilla pudding, water, oil, and 2 tablespoons of the amaretto.

* Pour batter into the prepared pan.

* Bake in preheated oven for 40 to . Or till done.

* Don't take it out of the pan.

* While the cake is still warm poke some small holes in the cake but don't make the holes go all the way through to the pan.

* Drizzle the glaze into the holes. You won't use all the glaze, just enough to get in the holes.

* You know your cake pan - so remove the cake when you feel it won't stick.

* Some of the amaretto glaze will spill out. Don't worry about it.

* Now with the cake upright, add some tiny holes to the top of the cake. Poke away.

* Pour the rest of the glaze on top.

* And yes, it will spill over. Let it go!

* Cover real tight and let sit at least half a day. A full day is best.

Where's the nuts?

In your pantry. Add 'em if you want. I do often. I put them on the bottom of the bundt pan - and pour my batter right over it.

Vegetable oil, seriously?

I know, it's a mild panic for us purists that are butter-only-bakers. But I can assure you my grandma has used this ratio of vegetable oil for 30+ years and it's fine. If you can't bare it - use butter, but your cake will be more dense. Either is fine. The butter or vegetable oil.

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