Amaretto Cake

Serves: 5
Total Calories: 1,348


1 cup butter, softened
2 1/2 cups sugar
6 eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon lemon extract
2 teaspoons almond extract
1/4 teaspoon baking soda
1/2 teaspoon salt
3 cups sifted cake flour
1/2 cup Amaretto de Saronno
Glaze for Cake:
1 (8-ounce) jar orange marmalade
1/2 jar (about 4 ounces) apricot preserves
1/4 cup Amaretto de Saronno
1 cup chopped toasted almonds


Preheat oven to 325°. Have all ingredients at room temperature. Beat butter and sugar until creamy. Add eggs one at a time, beating well after each egg has been added. Add sour cream, beat, then add extracts, baking soda, and salt. Gradually beat in flour that has been sifted 3 times and then measured. Add amaretto and beat well. Pour into large greased Bundt cake pan. Bake 1 hour and 15 minutes, or until done. Turn out on wire rack and cool.

Glaze for Cake:
Heat marmalade, preserves, and amaretto until melted. Drizzle on cooled cake, then sprinkle with almonds.

Nutritional Facts:

Serves: 5
Total Calories: 1,348
Calories from Fat: 544

This Amaretto Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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