I made this cake for my mom ’cause she loves Amaretto. So do I, come to think of it….which is why I made myself a little treat as well! It is moist, creamy and the frosting….it’s the kind you make when you are home alone to ensure you get to lick the beaters. And the spatula. And the bowl.
The most important thing to remember when making any cake is to slather the pan in shortening….
Now I have found it best to use a paper towel for this job, it leaves behind a smooth finish and clean hands. I didn’t discover this until about 10 years ago, my mother had always just used her fingers so that’s what I did. In hindsight I think she probably just didn’t want to waste a paper towel.
For this cake you will need two 8 inch round pans, I prefer Wilton.
Anyway, throw about a tablespoon of flour in your nicely greased pan
then shake it around making sure is covers the whole pan then shake the excess into the other greased pan. Repeat and shake whatever is left back into your flour bin.
Waste not want not!
Once both of the pans are ready (no shiny spots!) set’em aside while you make the batter.
Throw the butter into a mixing bowl and get ready to do some creaming!
Please note- Margarine is not Butter. Butter is your friend, please embrace it now, thank you.
Once you have creamed the butter, throw in the sugar and cream some more until it looks like this…
Grab some eggs, brown, green, white, whatever your chicks produce and get crackin’!
I am sure there is a science as to WHY you add eggs to cake batter ‘one at a time mixing well after each addition’. I don’t know what that is exactly I just know it works. So here we go, one at a time…..
When all 5 are mixed in just look at that color! I know I said 5 and only pictured 3 but that’s because I can’t hold 5 eggs in one hand.
Now it is time for the flour and the liquid to make this all come together because if we stopped here we would just have butter, eggs and sugar which really isn’t so bad and it makes me think about homemade ice cream and how I lack an ice cream maker…..anyway.
So we mix some milk and Amaretto together then sift the flour, salt and baking powder in another bowl.
When you get the rest of the goodies added, throw in some vanilla and almond extract for good measure let the paddle work it about a minute, just long enough to get all those flavors and textures melded.
Then pour into the prepared pans and pop into the nice, hot oven!
Meanwhile…lick the bowl. Which is why you never scrap ALL the batter out. Although you don’t want to leave too much, this leads to excessive weight gain and larger pants. Trust me, I know.
Oh look! The cake is done!
Let those babies cool a few minutes then flop’em onto the cooling rack….
Meanwhile….on to my favorite part! Check out this line up……
So this is what ya’ gotta do my friends, mix the vanilla Jell-o with some heavy whipping cream and Amaretto. Let it set up and whip up some more whipping cream ’cause whipping cream is heaven in a carton.
So you take all this lovely whipped cream and fold in the Amaretto mixture that’s been chilling in the fridge….
This is the stage where I must show extreme self control. But please, for my sake, grab a spoonful and slowly suck it onto your tongue, savor it. Repeat. But save enough for the cake!
Now this part is very important. This is the part where you make a treat for yourself (and to share with your family if you’re a nice person). It also gives you a nice even cake. Carefully slice of the top of the cake so it is flat…
Remove the extra cake bits carefully….
Save them. Don’t eat them. Crumble them into pretty glasses, mason jars or cups and set them aside.
Meanwhile, back at the ranch….
Let’s finish this cake!
Get about 1/8 a cup of Amaretto and gently brush each cake layer with it like so….
Take a big bunch of that yummy stuff you recently sucked off the spoon and apply it to the first layer of the cake.
Spread it all over and place the second layer on, repeat frosting on the top and sides saving back about 1 1/2 cups.
Once the top and sides are covered it is time to add the Heath bits and chocolate bits!
And now the BEST part……take that extra frosting and smother those saved cake bits, throw on some toppings and Ta Da!
Your family will love you.
1 ½ cups butter
2 ½ cups sugar
1 tsp vanilla
¾ tsp almond
3 cups flour
¾ tsp baking powder
¼ tsp salt
¾ cup milk
½ cup Amaretto
Cream butter and sugar until light and fluffy, add the eggs one at a time, beating well after each addition. Stir in extracts. Sift together dry ingredients and add to creamed mixture alternately with milk and Amaretto. Pour into 2 greased and floured 9 inch pans and bake at 350 for 30 minutes or until toothpick comes out clean. Cool 10 minutes before turning onto wire racks to cool completely. Take an additional 1/4 to 1/3 cup of Amaretto and brush each cake layer evenly with it. Then……
1 3.5 oz. instant vanilla pudding mix
1/2 cup Amaretto
1/2 cup whipping cream
Whisk together and let chill until thickened, about 5 minutes.
1/4 cup Amaretto
2 cups whipping cream
Whip together until stiff enough to hold peaks. Fold in the vanilla pudding mixture until well blended.
Place 1 cake layer on cake plate, spread filling evenly then top with second layer. Cover top and sides with remaining cream mixture then top with toffee bits, chocolate bits and slivered almonds. If you wish, before frosting carefully slice the top off each layer and crumble the bits into glasses as show above, saving some creamed mixture and topping for your own personal sized treats!
3 thoughts on “Amaretto Cake”
That looks amazing!
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Wow….I must have some of that!