Amaretto-Almond Pound Cake

Vegetarian
Health score
1%
Amaretto-Almond Pound Cake
185 min.
12
564kcal

Suggestions


Indulge in the delightful taste of our Amaretto-Almond Pound Cake, a beautifully rich dessert that elegantly combines the flavors of almond and sweet liqueur. Perfect for gatherings or as a special treat for yourself, this vegetarian-friendly recipe serves 12 and promises to be a hit at any occasion. With its moist texture and buttery richness, each slice is infused with the subtle warmth of amaretto that elevates it to a new level of deliciousness.

The magic begins with a luscious blend of softened butter and cream cheese, whipped to creamy perfection. Enhanced by the addition of eggs and a hint of vanilla, this pound cake comes together effortlessly, making it an ideal choice for both novice and experienced bakers. The charming crunch of sliced almonds sprinkled throughout adds an irresistible texture that complements the cake's softness, transforming every bite into a moment of bliss.

To top it all off, the cake is drizzled with our homemade Amaretto Glaze during the final moments of baking, allowing the syrup to soak in and infuse the cake with a delightful sweetness. After cooling on a wire rack, this masterpiece will be ready to impress your family and friends. Whether served with coffee or enjoyed on its own, this Amaretto-Almond Pound Cake is sure to leave a lasting impression and become a beloved addition to your dessert repertoire.

Ingredients

  • tablespoons almond liqueur 
  • 0.3 cup almonds sliced
  • 12 servings amaretto glaze 
  • 1.3 cups butter softened
  • oz cream cheese softened
  • large eggs 
  • 2.5 cups flour all-purpose
  • 2.5 cups sugar 
  • tablespoon vanilla extract 

Equipment

  • frying pan
  • oven
  • wire rack
  • stand mixer
  • kugelhopf pan

Directions

  1. Preheat oven to 32
  2. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy.
  3. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
  4. Add eggs, 1 at a time, beating at low speed just until blended after each addition.
  5. Sprinkle almonds over bottom of a greased and floured 12-cup Bundt pan; pour batter into pan.
  6. Bake at 325 for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
  7. During last 10 minutes of baking, prepare Amaretto Glaze.
  8. Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (Continue to spoon glaze over cake until all of glaze is used, allowing it to soak into cake after each addition.) Cool completely in pan on a wire rack (about 1 hour and 30 minutes).

Nutrition Facts

Calories564kcal
Protein5.55%
Fat44.51%
Carbs49.94%

Properties

Glycemic Index
20.17
Glycemic Load
43.62
Inflammation Score
-6
Nutrition Score
8.8086956532105%

Flavonoids

Cyanidin
0.12mg
Catechin
0.06mg
Epigallocatechin
0.13mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Isorhamnetin
0.13mg
Kaempferol
0.02mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:563.9kcal
28.19%
Fat:26.95g
41.46%
Saturated Fat:14.62g
91.35%
Carbohydrates:68.02g
22.67%
Net Carbohydrates:66.68g
24.25%
Sugar:47.21g
52.46%
Cholesterol:151mg
50.33%
Sodium:212.08mg
9.22%
Alcohol:4.27g
100%
Alcohol %:3.75%
100%
Caffeine:3.9mg
1.3%
Protein:7.56g
15.13%
Selenium:17.85µg
25.5%
Vitamin B2:0.34mg
19.74%
Vitamin A:821.14IU
16.42%
Folate:62.98µg
15.74%
Manganese:0.31mg
15.38%
Vitamin B1:0.23mg
15.22%
Vitamin E:2.18mg
14.55%
Phosphorus:116.17mg
11.62%
Iron:1.88mg
10.43%
Vitamin B3:1.78mg
8.91%
Magnesium:24.07mg
6.02%
Copper:0.12mg
5.93%
Vitamin B5:0.59mg
5.88%
Fiber:1.34g
5.34%
Zinc:0.73mg
4.86%
Vitamin B12:0.28µg
4.64%
Calcium:44.74mg
4.47%
Potassium:121.39mg
3.47%
Vitamin D:0.5µg
3.33%
Vitamin B6:0.07mg
3.29%
Vitamin K:1.96µg
1.86%
Source:My Recipes