Amaretto Pound Cake
This homemade Amaretto Pound Cake has lots of almond flavor from both Amaretto and almond extract. It's buttery, moist, and sweet and I love to serve it slightly warmed with fresh whipped cream and a few sliced strawberries.
Servings: 16
Equipment
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter, (I use salted) room temperature
- 1/2 cup solid vegetable shortening
- 3 cups sugar
- 6 large eggs room temperature
- 1/3 cup Amaretto
- 1/4 teaspoon almond extract
- 1 cup milk room temperature
Instructions
- Preheat oven to 350 degrees and spray a 10-inch Bundt or tube pan with baking spray.
- Sift together the flour, baking powder, and salt. Set aside.
- Use an electric stand mixer to cream butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time. Scrape down the sides of the bowl and beat well after each addition.
- Mix in amaretto and almond extract.
- Add flour mixture, alternating with milk, beginning and ending with flour mixture.
- Pour batter into prepared pan. Bake for 80 to 90 minutes.
- Cool for 30 minutes before inverting onto a serving platter.
Video
Nutrition
Calories: 439kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 175mg | Potassium: 80mg | Fiber: 1g | Sugar: 40g | Vitamin A: 481IU | Calcium: 44mg | Iron: 1mg