Amaretto Loaf Cake

Chris made this recipe for me last weekend because I LOVE amaretto and pound cake.  So together they are divine!!

The recipe is written to make little cakes.  We don't have small tins, so Chris made one loaf in a full sized pan.  He baked it for about 45 minutes, just a bit longer than the recipe listed.

The special part of this recipe is the delicious glaze that goes over the baked cake.  It soaks into the cake, keeping it moist.  Chris didn't use all of the glaze, but it might stretch differently over four mini loaves.

Also, Chris thinks the cake would be better with the sliced almonds on top of the cake rather than mixed into the batter.

This recipe comes from the February/March 2014 issue of Taste of Home.

Pouring the glaze over the cake

Little Amaretto Loaf Cakes

4 eggs

1 cup sugar

1/2 cup water

1/2 cup amaretto

1/2 cup canola oil (Chris used vegetable oil)

1/4 cup butter, melted

2 cups flour

3 tsp baking powder

1 tsp salt

3/4 cup sliced almonds

Glaze

1/2 cup sugar

1/2 cup water

1/4 cup butter, cubed

1/4 cup amaretto

Preheat oven to 325.  Grease and flour four 5 3/4 x 3 x 2 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 covered, in refrigerator.