Dhanson: /* Preparation */

2022-04-01T16:48:27Z

Preparation

← Older revision		Revision as of 16:48, 1 April 2022
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	In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.		In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.

	Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.		Spread frosting on the top and sides of the cooled cake. Top with sliced almonds and raspberries. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.

	[[Category:Desserts]]		[[Category:Desserts]]
	[[Category:Cake]]		[[Category:Cake]]

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1 hr @ 325° |Source=[https://bakerbynature.com/almond-amaretto-pound-cake/#wprm-recipe-container-46122 BakerByNature.com] |Yield=12..."

2022-04-01T16:48:09Z

Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1 hr @ 325° |Source=[https://bakerbynature.com/almond-amaretto-pound-cake/#wprm-recipe-container-46122 BakerByNature.com] |Yield=12..."

New page

{{RecipeSummary
|PrepTime=45 min
|CookTime=1 hr @ 325°
|Source=[https://bakerbynature.com/almond-amaretto-pound-cake/#wprm-recipe-container-46122 BakerByNature.com]
|Yield=12-16 servings
|Rating={{Yummy}}
}}
=== Ingredients ===
For the Almond Amaretto Pound Cake:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 12 ounces unsalted butter at room temperature
* 8 ounces full-fat cream cheese at room temperature
* 2 cups granulated sugar
* 1/4 cup amaretto liqueur
* 1 teaspoon almond extract
* 5 large eggs at room temperature

For the Almond Cream Cheese Frosting:
* 4 ounces full-fat cream cheese, room temperature
* 2 ounces unsalted butter, room temperature
* 2 1/2 cups confectioners' sugar, sifted, more if needed
* 1/8 teaspoon salt
* 1 Tablespoon amaretto liqueur
* 1/2 teaspoon almond extract
* 1 Tablespoon heavy cream

For Decoration:
* 1/2 cup sliced almonds
* fresh raspberries

=== Preparation ===
'''For the Almond Amaretto Pound Cake:'''

Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.

Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.

Scrape the batter into the prepared pan.

Bake for 25 minutes, then reduce the oven temperature to 300 degrees (F) and continue baking for 40 to 45 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.

'''For the Almond Cream Cheese Frosting:'''

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.

Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.

[[Category:Desserts]]
[[Category:Cake]]

Almond Amaretto Pound Cake - Revision history

Dhanson: /* Preparation */

Dhanson: Created page with "{{RecipeSummary |PrepTime=45 min |CookTime=1 hr @ 325° |Source=[https://bakerbynature.com/almond-amaretto-pound-cake/#wprm-recipe-container-46122 BakerByNature.com] |Yield=12..."