Wednesday, February 15, 2012

Amaretto Pound Cake

Now that Boyfriend has received his Valentine's surprise, I can post about it! I'm not skilled in the kitchen...at all...so I'm super excited that this cake turned out cute and tasty!

Amy Wisniewski's Amaretto Pound Cake

Time/Servings
Total Time: 25 minutes, plus 1 hour 40 minutes baking and cooling time (I added on a little baking time to adjust for the different size pan. When it was almost done baking, I checked it every two minutes or so until it was done perfectly.)

Makes: 1 (9-inch) loaf pan (After some very technical calculating, I discovered the volume of 1 9-inch loaf pan is the same as a standard store-bought disposable heart pan, so I followed the measurements called for in the original recipe, just in a heart-shaped pan.)

Ingredients
For the cake:
  • 2 cups cake or all-purpose flour, plus more for coating the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
  • 1 cup granulated sugar
  • 4 large eggs, at room temperature
  • 1/4 cup Homemade Amaretto (I used good, old-fashioned, store-bought amaretto...from a plastic bottle. Keepin' it classy.)
  • 1 teaspoon vanilla extract
For the glaze:
  • 3/4 cup powdered sugar
  • 2 tablespoons plus 1 teaspoon Homemade Amaretto
  • 1/3 cup sliced almonds, toasted

Instructions
For the cake:
  1. Heat the oven to 325 degrees Fahrenheit and arrange a rack in the middle. Coat a 9-by-5-by-3-inch loaf pan with butter. Line the bottom of the pan with parchment paper, coat the parchment with butter, then coat the entire pan with flour, tapping out the excess. (Because I used a disposable pan, I just sprayed it with non-stick spray and disregarded the parchment paper and coating the pan with butter and flour.)
  2. Combine the measured flour, baking powder, and salt in a medium bowl, and whisk to break up any lumps; set aside.
  3. Using a stand mixer fitted with a paddle attachment, beat the butter at medium speed until creamy and smooth, about 1 minute. Add the sugar and continue beating until the mixture is light and fluffy, about 4 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Stop the mixer and scrape down the bowl and paddle.
  4. Return the mixer to low speed and add half of the reserved flour mixture, beating until just incorporated. Add the amaretto and vanilla and mix until just incorporated. Add the rest of the flour mixture and, again, mix until just incorporated. Remove the bowl from the mixer and, using a rubber spatula, mix in any loose flour. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
  5. Bake until the cake is puffed and golden and a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let cool completely on the wire rack, about 30 to 40 minutes. While the cake cools, make the glaze. (Because I mailed the cake in the heart pan that it baked in, I left the cake in the pan during the cooling process.)
For the glaze:
  1. Combine the sugar and amaretto in a small bowl, stirring until smooth and incorporated. Drizzle over the cooled cake and sprinkle with almonds. (For a fun, festive touch, I added Valentine's sprinkles.)
The finished product (after it traveled over 600 miles, so be kind):

Best part is, Boyfriend said it's good! He might be lying, but only because he loves me. :)

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