Amaretto Cake
The first time I tasted this cake was when we moved in to our house 11 years ago. My friend and neighbor Ditza was so kind as to send her daughter over with this fresh baked cake right before Shabbat to welcome us to the new section of the neighborhood. It was spot on since I’d had no time to prepare anything and the cake was out of this world. It looks like a simple yellow cake but is truly yummy.
Of course, after Shabbat, I asked for her recipe. She told me it was her daughter’s recipe and generously gave it to me and I have been making it for over 11 years always to rave reviews. This cake has an icing on top which I sometimes feel is gilding the lily since the cake is exceptionally moist and doesn’t really need this addition, however, it adds another dollop of flavor.
I have used all different types of liqueur as the taste base for this cake (Drambuie was kinda nice) and the last time I discovered I was out of almond liqueur I found a lovely nougat one which added a richness of flavor.
Oft times someone will eye the cake and (since I usually offer two kinds of dessert) hesitate since it seems like an ordinary yellow cake. At that point I correct this misimpression and say, “Try a piece! It’s so worth it!”. And it is. I just made this for my niece’s 7 brachot, said those very words to a nephew and he took a piece. I nearly didn’t get a picture of the cake it started going so fast!
It’s also ridiculously easy to make and a one bowl recipe What more can one ask?
Amaretto Cake
4 large eggs
1/4 cup amaretto or almond liqueur (you can use other flavorful ones as well)
3/4 cup orange juice – I try for fresh but when not available, bottled or reconstituted will do
3/4 cup canola oil
1 package vanilla pudding mix (NOT prepared)
2 cups sugar
2 1/2 teaspoons baking powder
2 cups flour
Orange-Amaretto Glaze
1/2 cup powdered sugar
1 tablespoon orange juice
1 tablespoon Amaretto liqueur
Preheat oven to 350 degrees
Put into the bowl of a mixer the eggs, amaretto, juice, oil and vanilla pudding mix. Beat together for approximately 4-5 minutes. Add the sugar, baking powder and flour and beat together till fully incorporated, scraping down the sides of the bowl to make sure the dry ingredients are thoroughly mixed in. Spray a bundt or tube pan with oil and then flour the pan lightly tapping out the excess to prevent the cake from sticking. Pour the batter into the pan, scraping the bowl with your spatula. Bake at 350 for approximately 45 minutes (check with a toothpick to make certain the center is fully baked, if need be, add another 5-10 minutes baking time). Remove from oven and cool on wire rack till cold.
Prepare the glaze by whisking powdered sugar, juice (a teaspoon at a time) and liqueur (also a teaspoon at a time) in a small bowl. Okay so I lied, another bowl but a little one 🙂 Then drizzle with glaze. Make sure the cake is truly cold otherwise the cake will absorb the glaze.
Sounds amazing!
Can one stint on the 2 cups of sugar?
I always try to reduce sugar im recipes where possible.
Yes but not too much. I’ve cut it down to 1 3/4 without any noticeable difference in the results. Happy baking!
Hi, this sounds delicious! I am trying this recipe right now for Shabbat and I can’t wait! Thank you for sharing!
I have 1 question.
For the instant pudding mix, what size is the 1 package? How many grams? Thank you? I bought the Jell-O brand parve vanilla one but every brand had different size packets. Thank you.
I hope it came out well! Sorry I didn’t see the comment right away. I use the Osem vanilla pudding which is 2.8 oz or 80 grams.
What size tin !? Thanks cannot wait to try it
If you don’t have a bundt pan, a 9×13 can work but you may need to bake it longer check after 35 minutes