Amaretto Cake

Amaretto Cake


20 servings


  • 1 cup Butter, softened
  • 2 3/4 cups Sugar, divided
  • 6 Eggs
  • 1 carton sour cream, 8 ounce
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1/4 teaspoon orange extract
  • 1/2 teaspoon Salt
  • 1/4 teaspoon baking soda
  • 3 cups cake flour
  • 1/2 cup Amaretto
  • 2 tablespoons Butter
  • 1 tablespoon Water
  • 2 tablespoons Amaretto
  • 3/4 cup chopped or sliced almonds, toasted
Gloriously golden, ravishingly rich and fabulously flavored with almond liqueur.


  1. In a large mixer bowl, beat 1 cup butter and 2 1/2 cups of the sugar until light and fluffy. Add eggs, one at a time beating 1 minute after each addition. Beat in sour cream and extracts. In small bowl, stir salt and baking soda into cake flour. Add flour mixture and 1/2 cup Amaretto alternately to creamed mixture, stirring until well blended. Pour into greased and flour 10" tube pan. Bake in preheated 325 degree oven until wooden pick inserted in center of cake comes out clean (75-85 minutes). Cool cake in pan on wire rack 25 minutes. Invert onto plate; cool completely. Melt 2 tablespoons butter in small saucepan. Stir in water and remaining 1/4 cup sugar. Bring to a boil; boil 2 minutes. Stir in 2 tablespoons Amaretto and almonds. Spoon over cake.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.