TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO
Steps:
- Preheat the oven to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes. Let cool completely.
- In a small bowl, stir the apricot preserves and amaretto to blend. Working in batches, toast the pound cake slices in a toaster until golden.
- Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.
TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
AMARETTO CAKE
This cake is awesome! My family loves it.
Provided by Shawn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
- To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g
AMARETTO POUND CAKE WITH FLAMBEED PINEAPPLE
Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 5-by-10-by-2 1/2-inch loaf pan, and line with parchment paper. Butter lining; dust with all-purpose flour, tapping out excess.
- Whisk together both flours, baking powder, and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Add eggs, one at a time; mix until smooth. Mix in extracts. With mixer on low speed, mix in reserved flour mixture in three additions, alternating with two additions of milk; mix until smooth.
- Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, about 1 hour. Transfer cake in pan to a wire rack. Poke holes all over top of cake with a wooden skewer. Pour liqueur on top; let cool completely.
- Invert cake to unmold; peel off parchment, and reinvert. Just before serving, cut cake into 3/4-inch slices, and top with flambeed pineapple and sauce.
AMARETTO POUND CAKE
This is a beautiful, flavorful cake that makes a very nice presentation for a party, potluck or buffet. I make this in a tube pan but it could be made in a larger type bundt or specialty type pan.
Provided by Sherrybeth
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare a tube pan by coating with non-stick cooking spray and flour (I use Baker's Joy).
- FOR CAKE:.
- Place all ingredients, except eggs into your mixing bowl.
- Blend well.
- Add eggs, one at a time, mixing well after each addition and beat until mixture is smooth.
- Pout into prepared pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
- GLAZE:.
- During the last few minutes the cake is baking, prepare the glaze by placing all glaze ingredients in a small saucepan and mixing well.
- Bring the mixture to a boil and boil for 4 minutes, stirring constantly.
- When cake is ready and removed from the oven, poke holes into the top of the cake with an ice pice or similar object WHILE THE CAKE IS STILL IN THE BAKING PAN.
- Pour the glaze over the cake and let it stand for 20 minutes.
- Invert the cake onto a serving platter and sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 582.4, Fat 33.7, SaturatedFat 9.5, Cholesterol 110, Sodium 438.2, Carbohydrate 63.5, Fiber 0.6, Sugar 44.8, Protein 5.1
CINNAMON AND AMARETTO POUND CAKE
This is a great cake to serve at a brunch, alongside a nice hot cup of coffee!
Provided by Kim
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 2h
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan.
- Whisk flour, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
- Cream sugar and butter together in a large bowl using an electric mixer until light and fluffy. Beat in eggs, 1 at time, mixing thoroughly after each addition. Mix in sour cream, vanilla extract, and almond extract. Mix in half the flour mixture on low speed until just combined. Pour in amaretto and mix gently. Add in remaining flour mixture; blend until just combined. Batter will be somewhat thick; pour evenly into prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cake cool for 10 minutes in the pan. Remove to a wire rack to cool completely, at least 40 minutes.
- To make glaze: Whisk powdered sugar, heavy cream, amaretto, vanilla extract, almond extract, and salt together until smooth. Add more heavy cream if glaze is too thick. Pour glaze over cooled cake; top with sliced almonds and a sprinkling of cinnamon.
Nutrition Facts : Calories 562 calories, Carbohydrate 72.2 g, Cholesterol 136.1 mg, Fat 26 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 15.4 g, Sodium 434.1 mg, Sugar 46.7 g
TOASTED POUND CAKE DESSERT
Make and share this Toasted Pound Cake Dessert recipe from Food.com.
Provided by Buddy P
Categories Dessert
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Place the pound cake slices on a baking sheet and toast in oven until the slices turn golden brown. (or put in toaster).
- Stir the apricot preserves and amaretto together. Warm slightly.
- Place 1/2 of the cake slices on plates. Put 1 full tablespoon mascarpone cheese on each cake slice. Put the remaining cake slices at an offset on top of the cheese. Spoon the apricot/amaretto mixture on top of the cake. Add the almonds. Serve immediately while warm.
Nutrition Facts : Calories 436.2, Fat 15.1, SaturatedFat 8.7, Cholesterol 165.8, Sodium 322.5, Carbohydrate 75.2, Fiber 0.6, Sugar 22.1, Protein 4.5
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