Using smaller pans and topping the cakes with amaretto glaze makes these so incredibly moist.
—Donna Lamano, Olathe, Kansas
Little Amaretto Loaf Cakes Recipe
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TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES: 24 servings
Ingredients
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4 large eggs
1 cup sugar
1/2 cup water
1/2 cup Amaretto
1/2 cup canola oil
1/4 cup butter, melted
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup sliced almonds
Little Amaretto Loaf Cakes Recipe
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TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing
MAKES: 24 servings
Ingredients
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4 large eggs
1 cup sugar
1/2 cup water
1/2 cup Amaretto
1/2 cup canola oil
1/4 cup butter, melted
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup sliced almonds
GLAZE:
1/2 cup sugar
1/2 cup water
1/4 cup butter, cubed
1/4 cup Amaretto
Directions
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- Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans.
- In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds.
- Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
- Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto.
- Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator. Yield: 4 mini loaves (6 slices each).
Nutritional Facts
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1 slice: 217 calories, 11g fat (3g saturated fat), 45mg cholesterol, 188mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 3g protein.
Courtesy: Taste of Home