Pound cakes are one of my favorite desserts to make. They are so easy to make. I can whip up a pound cake in my KitchenAid mixer in the time it takes my oven to preheat. The key is to have all your ingredients at room temperature and measured out before you start.
This pound cake is SO good. It has incredible almond flavor. The cake is soaked in an amaretto syrup while it is still warm. The syrup keeps the cake super moist. I topped the cake with a quick almond glaze and some sliced almonds. YUM! I love almonds, so I was in heaven eating this cake!
Our friends at AllSouth Appliance are going to give one lucky Plain Chicken reader this
KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer in Boysenberry.
I am in love with the color! I want it!
Too bad KitchenAid doesn't have a trade-in program!!
Use the PromoSimple widget located below the recipe to enter for a chance to win!
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Amaretto Pound Cake
adapted from myrecipes.com
- 1 1/4 cups butter, softened
- 1 (3-oz.) package cream cheese, softened
- 2 1/2 cups sugar
- 3 Tbsp amaretto
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 6 large eggs
- 3/4 cup sugar
- 6 Tbsp butter
- 1/4 cup amaretto
- 2 Tbsp water
- 1 1/4 cup powdered sugar
- 1/2 tsp almond extract
- 1-2 Tbsp milk
- 1/3 cup sliced almonds
Preheat oven to 325. Grease and flour a 12-cup Bundt pan. Set aside.
Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add amaretto, almond extract and vanilla, beating just until blended. Slowly add flour to butter mixture, beating at low speed just until blended after each addition.
Add eggs, 1 at a time, beating just until blended after each addition. Pour batter into pan.
Bake 65 - 70 minutes or until a long wooden pick inserted in center comes out clean.
During last 10 minutes of baking, prepare Amaretto Syrup. Put ingredients in medium sauce pan and bring to a boil. Boil for 3 minutes, stirring constantly. Use immediately.
Remove cake from oven, and gradually spoon hot Amaretto Glaze over cake in pan. (I used a wooden skewer to poke holes in the bottom of the cake for the syrup to seep into.
Cool completely in pan on a wire rack. Turn cake onto a cake plate. Whisk together powdered sugar, milk and almond extract. Pour over cooled cake. Sprinkle with sliced almonds.
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