pumpkin amaretto cake
(1 rating)
This cake is very rich and heavy with a lovely festive flavor. It's the perfect fall cake. If there are no children consuming this cake I pour about 1/4 to 1/2c. of amaretto over the cake before adding the glaze and removing from the bunt pan.
(1 rating)
yield
12 to 16 servings
prep time
20 Min
cook time
1 Hr
Ingredients For pumpkin amaretto cake
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3/4 calmonds, chopped
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3 call-purpose flour
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2 Tbsppumpkin pie spices
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1 tspsalt
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1 cor 2 sticks butter or margarine, softened
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1 cbrown sugar, firmly packed
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4large eggs
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1 can(15 oz.) libby's 100% pure pumpkin
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1 tsppure vanilla extract
- AMARETTO BUTTER GLAZE
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1/4 cbutter
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1/2 cgranulated sugar
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4 Tbspamaretto
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1 Tbspwater
How To Make pumpkin amaretto cake
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1PREHEAT oven to 325° F. Grease 12-cup bundt pan. Sprinkle nuts over bottom.
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2COMBINE flour, pumpkin pie spice, baking soda and salt in medium bowl. Beat butter,brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add eggs; beat well. Add pumpkin and vanilla extract; beat well. Add flour mixture to pumpkin mixture, 1/3 at a time, mixing well after each addition. Spoon batter into prepared pan.
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3BAKE for 60 to 70 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes. Make holes in cake with long pick; pour half of Glaze over cake. Let stand 5 minutes and invert onto plate. Make holes in top of cake; pour remaining Glaze over cake. Cool. Garnish as desired.
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4RUM BUTTER GLAZE: MELT butter in small saucepan; stir in granulated sugar and water. Bring to a boil. Remove from heat; stir in rum.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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