Almond Amaretto Pound Cake
This Almond Amaretto Pound Cake is yummy, buttery, moist! Great for any party!
And that is it! Only 9 ingredients required for this cake that was wonderful! Each the ingredients will probably be crushed together, in the sequence listed above, then scraped into a cake pan and boiled for 60 to 75 seconds! It is baked in a lower temperature -- 325 levels -- so it is going to take longer than cakes. But trust me, it
Bake and cool, before putting it into the 24, then tightly wrap the cake 3 layers of plastic wrap. When you are ready to function remove it and put it in the refrigerator to thaw. Frosted cakes don't freeze!
Prep 30 minscook 1 40 minstotal 2 hours
Writer ashley manila
This Almond Amaretto Pound Cake is yummy, buttery, moist! Fantastic for any party!
Ingredients
- 2 and also 1/2 cups (10 and 1/4 oz ) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 12 ounce unsalted butter
- 8 oz cream cheese, at room temperature
- 2 cups (14 oz ) granulated sugar
- 1 tsp almond extract
- For your Almond Cream Cheese Frosting:
- 4 oz room temperature, cream cheese
- 2 oz unsalted butter
- 2 and also 1/2 cups confectioners' sugar, sifted
- 1/8 tsp salt (little pinch! ) )
- 1/2 tsp vanilla extract
For Decoration:
Slivered almonds
Directions
For your Almond Amaretto Pound Cake:
- I propose greasing the pan with butter or shortening, or having a soda which has flour in it then dusting it. Place pan aside till needed.
- In a medium mixing bowlwhisk together the flour, baking powder, baking soda, and salt; whisk to blend put aside till needed.
- Add the sugar, then raise the rate to medium-high and keep beating until light and fluffy.
- Reduce the rate back to moderate, then add the eggsone at a time, beating well after each addition and scraping down the sides of the bowl. Reduce the speed to low and add the flour mixture, mixing only until blended. Turn off mixer.
- Permit the cake to cool in the pan for 20 minutes. Invert the cake onto the rack and cool thoroughly.
For your Almond Cream Cheese Frosting:
From the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with a handheld electric mixer, beat butter and the cream cheese . Reduce the speed to low and slowly add in the confectioners' sugar, beating until each the sugar is combined. Beat in the cream that is thick. After all the ingredients are integrated, increase the rate to medium-high and beat for 2 minutes.
Top with almonds.