Amaretto Pound Cake 1

Course : Cakes
Serves: 1 cake
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1 pound sweet butter
1 pound sugar
10 large eggs -- separated
4 Cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon almond extract
1/4 Cup Amaretto

Preparation / Directions:

Butter 2 12 inch loaf pans and dust lightly with flour. Set aside. In a large bowl cream the butter. Gradually add the sugar and continue creaming until the mixture is light and fluffy. In a separate bowl beat the egg yolks. Add the yolks to the butter mixture, beating constantly. In another bowl, or large sheet of wax paper, sift together the flour, salt, and baking powder 4 times. Gradually, add the flour to the butter mixture. Mix thoroughly. Add the extract and amaretto. Mix well. Preheat oven to 300 degrees F. In a small bowl beat the egg whites until they are stiff but not dry. Fold into the batter. Pour half the mixture into each loaf pan. Bake for 1 to 1 1/2 hours or until a cake tester inserted into the middle of the loaf comes out clean. I then make a glaze of 1/4 c. amaretto and 1 tsp. Of almond extract with enough confectioner’s sugar to make a drizzling consistency. Pour this over the cakes while warm and sprinkle with sliced almonds. Fran


Nutritional Information:

3291 Calories (kcal); 49g Total Fat; (13% calories from fat); 107g Protein; 590g Carbohydrate; 1870mg Cholesterol; 2120mg Sodium

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