Amaretto Cake

The other day I bought the basic ingredients to make a bundt cake. I like bundt cakes because, while I do like cakes with frosting, I am really more a fan of the cake itself. I have a recipe for a rum cake which is a great basis for making all kinds of bundt cakes. In my cookbook I use my rum cake recipe to create other flavors like a chocolate-orange bundt cake. So the question was what to do with my bundt cake ingredients - make a rum cake or maybe something else. I took a look at my liquor cabinet and there it was - a bottle of Amaretto liqueur. Amaretto is an almond flavored liqueur. I had just seen a recipe for an almond cake on America’s Test Kitchen that looked amazing so my mouth was kinda watering for that flavor. This recipe is not near as complex as was that one, but it turned out to be very tasty none the less. You could serve a slice with some fresh berries and a dollop of whipped cream for a nice dessert. 

Bundt pans: there are basically 2 types of bundt pans. The one I used is a simple round pan with a flat bottom typically used for angel food cakes. The other type will have a more complex shape usually with flutes. The flat type works best with this recipe because of the sliced almond topping.

Tools: large mixing bowl, hand mixer or stand mixer, small saucepan, bundt pan

INGREDIENTS:

• 1 box yellow cake mix or butter cake mix. Be sure it does not already contain pudding as many do nowadays. Read the label.
• 1 box (3.5 oz) French vanilla instant pudding
• 4 large eggs
• 1/2 cup canola oil
• 1/2 cup water
• 1/2 cup Amaretto or an almond flavored liqueur
• 1/4 teaspoon ground nutmeg
• 4 to 6 ounces of sliced almonds

AMARETTO SAUCE

• 1/2 stick butter
• 1/4 cup water
• 1/2 cup Amaretto
• 1 cup sugar
• 1/8 teaspoon ground nutmeg

DIRECTIONS:

1. Grease your bundt pan with butter or cooking spray. Then add a couple of tablespoons of flour and toss it around in the pan so it is coated with the flour. Invert over the sink and tap to remove excess flour. Place pan in the fridge until it is needed.
2. In a large mixing bowl add the eggs, water, oil, Amaretto and nutmeg. Mix with a hand blender (or stand mixer) until well blended. Add cake and pudding mixes. Blend for 2 minutes on low speed. Wipe the bottom and sides of the bowl with a spatula then blend for another minute.
3. Spread the sliced almonds in the bottom of your bundt pan. Pour the mixture over the almonds evenly in the bundt pan. Even out the mixture with a spatula if needed.
4. Bake at 350 degrees F. on the center oven rack for 45 to 50 minutes or until an inserted toothpick comes out clean.
5. A few minutes before the cake is finished make the sauce. Melt the butter in a small saucepan, then stir in rest of the ingredients. Bring to a simmer and cook for 2 minutes. Be careful it can bubble over so you need to watch it and stir it.
6. When you remove the cake from the oven pour the hot sauce all over the cake leaving about 1/4 cup in reserve. After 30 minutes place a plate, top side down, on the top of the pan and invert it to remove the cake. Pour the remaining sauce over the top. For best flavor, make a day ahead if serving to guests. This gives it time to develop even more flavor.

(To make a rum cake substitute rum for Amaretto and chopped pecans for almonds. For a lemon or orange cake substitute lemon juice or orange juice for the liquor, no nuts needed. Also add the zest of 1 lemon or orange to the mix if you have whole citrus. Omit the nutmeg in these versions.)

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