Amaretto-Almond Pound Cake

  • EllenM Posted: 03/20/11
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    Decadent, rich, moist pound cake. Using a hot glaze on a hot cake is a terrific idea. I like the idea of saving some of the glaze to drizzle over the cake after it's removed from the pan. Will try that next time just for appearance!

  • kherman Posted: 03/10/11
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    This was good, but mine didn't look like the picture. I cut the glaze in 1/2 because I didn't want it quite that rich. My glaze didn't go through the whole cake, so maybe you really need to make all the glaze.

  • allhalls Posted: 03/18/11
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    This was really, really good. I do believe I'll double the glaze and after the bottom soaks in, turn cake over and do the top the same way.

  • sweetpeas Posted: 03/30/11
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    Made this exactly as written and it was fabulous! Best pound cake I've ever made. I did save a little bit of the glaze to drizzle on top of the cake after inverting it. Next time I intend to make more of the glaze to have more to drizzle over.

  • gailhwilson1 Posted: 03/25/11
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    This may be the best pound cake I have ever made and I made it exactly by the recipe. I plan to serve it to guests AS IS! Doesn't need a thing - no ice cream, etc. Just delicious!!!

  • Kathryn86145 Posted: 02/24/11
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    You must make this cake! It is awesome!

  • Ardnaann123 Posted: 03/04/11
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    Jan - the Amaretto is the almond liqueur - purchase at a liquor - for instance, what I purchased was Classico Amaretto di Amore Liqueur. In my area - Virginia - there are no little bottles - I had to buy something like a pint at $7.95. But if the cake is as delish as I think it will be, I will no doubt be using up the Liqueur anyway. Good luck in finding the Amaretto.

  • Jan1954 Posted: 02/27/11
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    I just have a question. Why is it called Amaretto-Almond? Where is the amaretto? I'm I missing something?

  • Sonya1979 Posted: 06/16/11
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    Excellent recipe!!!

  • sixelagogo Posted: 04/24/11
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    Not a fan...Made the recipe as written and i found it try and UN almondy (amazing considering how much amaretto was in the glaze).

  • mtvsbeach Posted: 04/06/11
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    very good cake, I made a little extra glaze to put over the cake after I took it from the pan...I took it to a party and didn't get one slice but the batter was good!

  • Trishanne50 Posted: 08/07/11
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    Jan1954 it is called an Amaretto Pound Cake because the Amaretto is in the glaze. I love baking and will definitely try this recipe.

  • Milliee626 Posted: 12/27/11
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    Amazing, Delicious, Best Ever pound cake, I took this cake to a party and it disappeared withing minutes...I did not even get to taste it :( but tasted the batter and it was delish... I used the Amaretto Di Saronno Liqueur and put in a little extra.. people at the party said it was appealing to the eyes, nose, mouth and stomach...enough said :) I will be baking this cake again and again.

  • Robertspacrat2 Posted: 02/08/12
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    This is my all time favorite pound cake. Prepared as written & not a crumb to nibble on was left!

  • RobertRechucks Posted: 01/17/13
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    This the third time I've made this cake, twice for Christmas parties and once for a work event. People rave about this cake and ask for the recipe. The cake makes a wonderful presentation as well.

  • nooshin Posted: 06/04/13
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    Very tasty! It's dense, a true pound cake, and Amaretto gives it such a delicate, beautiful almond flavor. I was worried it would be too sweet with the addition of the glaze, but it was just perfect. Everyone loved it.

  • tray715 Posted: 01/01/14
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    This cake has quickly become one of my family's favorites. I have made it on several occasions and have received requests from family and friends. Great cake...lovely almond flavor. It is delish!!!

  • CumquatJammer Posted: 09/04/13
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    This cake is fantastic! I bake pound cakes a lot and this is one of the best!!!! I made this for my football tailgate. They raved about it...and two of them asked me to make it for them to serve for the holidays. Question...has anyone tried to freeze it with or without the Amaretto sauce? Was it still good...any recommendations?

  • cuisinelover Posted: 04/13/14
    Worthy of a Special Occasion

    Absolutely delectable! I was short on AP flour and subbed 1/2 cup whole wheat. Other than that, followed recipe verbatim. It was torture waiting 90 minutes to taste perfection!

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