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Call Me PMc

Cooking. Creating. Sharing

AMARETTO POUND CAKE

Jun.posted by Paula 94 Comments

Amaretto Pound Cake is pound cake flavored with an almond liqueur. Made from scratch, it’s rich, buttery, moist, and completely, insanely delicious!

Amaretto Pound Cake is pound cake flavored with an almond liqueur. Made from scratch, it's rich, buttery, moist, and completely, insanely delicious!

AMARETTO POUND CAKE

Amaretto is a sweet, almond-flavored, Italian liqueur.

I’m sharing my favorite Amaretto Pound Cake with you today.

If you grew up in the South there are two things you grew up eating: pound cake and biscuits!

And everybody has a favorite Pound Cake recipe, most likely, it’s the one your Mother or Grandmother made.

Well, not me, no, I don’t have a favorite Pound Cake recipe…

I have three favorite Pound cake recipes!!!

Amaretto Pound Cake is pound cake flavored with an almond liqueur. Made from scratch, it's rich, buttery, moist, and completely, insanely delicious!

Amaretto Pound Cake

Yep, three! And, trust me I’ve tried a lot of Pound Cake recipes! It’s my most favorite thing ever to make!! Unfortunately, it’s surprising to me that I don’t have one on the blog yet (and I’ve been blogging for a year!)

So, What’s my excuse reason for baking you an Amaretto Pound Cake today? Glad you asked. Randomly, my friend sent me a dozen eggs that were already cracked! Twelve eggs in a bowl. I know so random! People do random food-stuff like this to me. Are you asking yourself why he wanted 12 egg shells? Yeah, I thought so! He needed the shells for calcium for his tomato plants! Did you know tomato plants need calcium, and apparently a lot of it, in the soil or the tomatoes will rot on the vines?

Sorry, I said rot.

Maybe it’s true, maybe it’s not, maybe it’s an old wives tale, but he has 12 crushed eggs shells around his tomato plants. We’ll see if it works! I’ll keep you posted.

Enough jibber jabber, let’s get to this awesome recipe!

 

Amaretto Pound Cake is pound cake flavored with an almond liqueur. Made from scratch, it's rich, buttery, moist, and completely, insanely delicious!

TIPS AND MORE…

  1. Read the recipe through completely at least twice so you know what comes next.
  2. A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rising. As well, always place your baking pan on a cookie sheet to catch any overflows.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter.
  6. Use real butter. No margarine!
  7. I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.

For all my pound cake baking tips and techniques, please read Bake the Perfect Pound Cake

While you’re here, check out these recipes

  1. Amaretto Peach Upside Down Pound Cake
  2. 10 Ridiculously Easy Pound Cake recipes
  3. Coffee Cake Pound Cake
  4. Orange Creamsicle Pound Cake
Amaretto Pound Cake is pound cake flavored with an almond liqueur. Made from scratch, it's rich, buttery, moist, and completely, insanely delicious!

Amaretto Pound Cake

This pound cake flavored with an almond liqueur. It's rich, buttery, moist, and completely, insanely delicious!
Author: Paula
4.75 from 48 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 16 servings

Ingredients

  • 3 cups all-purpose flour measured correctly
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup butter room temperature
  • 1/2 cup solid vegetable shortening
  • 3 cups sugar
  • 6 large eggs room temperature
  • 1/3 cup Amaretto liqueur
  • 1 cup milk room temperature

Instructions

  • Coat a ten-inch tube pan with solid vegetable shortening then either flour or sugar. I use granulated sugar because it doesn't leave white areas on the cake. Alternately, you can use Wilton Cake Release.
  • Preheat oven to 350 degrees.
  • Sift flour, salt, and baking powder together.
  • Cream butter, shortening, and sugar with an electric mixer until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in Amaretto.
  • Add milk and flour alternately, beginning and ending with flour mixture.
  • Pour batter into prepared tube pan.
  • Bake for 1 hour 30 minutes. (Start checking at 1 hour 20 minutes, your oven may be hotter than mine.)
  • Cool in pan on wire rack 30 minutes before inverting on a platter.

Notes

As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. 
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.
Thank you, Paula

Nutrition

Calories: 444kcal | Carbohydrates: 58g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 158mg | Potassium: 91mg | Fiber: 1g | Sugar: 40g | Vitamin A: 494IU | Calcium: 41mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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You can find more recipes at my Recipe Index and at Meal Plan Monday

Paula
« Stuffed Crust Pizza
50 Shades of Chocolate! {50 Chocolate Recipes Round-up} »

Comments

  1. Wade says

    11.16.18 at 5:50 pm

    5 stars
    Looks amazing. Can I use amaretto syrup or flavoring instead of actual liquor?

    Reply
    • Paula says

      11.18.18 at 8:02 pm

      not amaretto syrup, but you can use almond flavoring

      Reply
  2. Cathy says

    10.28.18 at 6:07 pm

    5 stars
    What type of milk?

    Reply
    • Paula says

      10.29.18 at 1:44 pm

      I used 2% because it’s what we drink. You can use whole, 2%, or 1%

      Reply
  3. Paola Gonzales says

    08.25.18 at 9:58 pm

    5 stars
    Hi Paula,
    I just baked this cake and I love it! Love the texture and of course the flavour, but maybe I’ll decrease a little bit of sugar for the next time. Thanks a lot for sharing your recipe.
    Greetings from Perú!

    Reply
  4. Angela Stevenson says

    08.25.18 at 4:51 am

    5 stars
    Can l use butter favor shortening.

    Reply
    • Paula says

      08.25.18 at 1:06 pm

      Yes you can

      Reply
  5. Tom says

    08.15.18 at 2:55 pm

    5 stars
    Hey, Paula just a quick comment from a baking admirer. I enjoy your wonderful images and pound cake recipes they are awesome and kind of curious if you ever considered poking a few holes in the tops of them with a wooden skewer (like poke cake) when glazing them? This reason is that some of that lovely glaze would then go down inside the pound cake and get soaked up in it provided you did not soak it. Instead of just pouring it on top and watching it go down the sides to the bottom of the cake. The cake will absorb it from the bottom but I thought it would really increase the flavor? Any thoughts?

    Reply
    • Paula says

      08.15.18 at 3:29 pm

      Oh yeah, I do all the time. Did I not put that in the post? 😜 It’s such a habit maybe I haven’t explained to do that very well. The Rum Pound Cake I just posted I did and oh myyyy, it was sooooo gooooood 😁

      Reply
  6. Georgette Tolen says

    05.01.18 at 11:33 am

    5 stars
    I meant could I use Crisco vegetable oil instead of the solid shortening?

    Reply
    • Paula says

      05.02.18 at 7:10 pm

      You can substitute vegetable oil, cup for cup, for shortening. However, using oil versus shortening will change the texture of a cake. Shortening will add more air to the batter when beaten in. Using oil will make a more dense cake.

      Reply
  7. Georgette Tolen says

    05.01.18 at 11:25 am

    Can I use Crisco vegetable shortening instead of the solid shortening?

    Reply
  8. Natalie Carnovale says

    02.02.18 at 10:58 am

    5 stars
    My husband has deemed this the “best cake I have ever made” thank you for this recipe… always a crowd pleaser…

    Reply
    • Paula says

      02.05.18 at 1:41 pm

      thank you, I really like it too and I have been wanting to make it again. You have inspired me.

      Reply
  9. michelle says

    11.02.17 at 4:34 pm

    Thanks so much for the recipe! Amaretto is my favorite pound cake. For this recip, can I sub butter for the shortening?
    Thanks!
    Michelle

    Reply
  10. Dollye Schroyer says

    02.11.17 at 1:41 pm

    Could I use rum instead of amaretto ?

    Reply
    • Paula says

      02.11.17 at 2:35 pm

      Yes, it will change the flavor but will be good.

      Reply
  11. jasa toko says

    01.09.17 at 11:42 am

    hi paula…

    whether there are other materials
    Substitute From amaretto
    which has the same function?

    Reply
  12. Jane says

    11.27.16 at 2:43 pm

    Hi Paula,
    Great recipes and thank you for sharing. Can you tell me what are your other two pound cake favorites?

    Reply
  13. Miriam says

    10.03.16 at 8:33 am

    Hi. Should I use sweet or unsweetened Amaretto?

    Reply
    • Paula says

      10.03.16 at 8:58 am

      I use sweet and it doesn’t make the cake overly sweet. I actually always use the classic Disaronno.

      Reply
  14. MaryB says

    12.20.14 at 2:32 am

    Does this freeze well? I’d like to make it a few days ahead of time (Saturday for serving on Wednesday). It looks delicious.

    Reply
    • Paula says

      12.20.14 at 5:57 am

      It does. Wrap it tightly in plastic wrap and put it in a large freezer bag.

      Reply
    • Paula says

      12.20.14 at 5:58 am

      But if you’re serving it in that short amt of time, I’d just refrigerate it.

      Reply
      • MaryB says

        12.20.14 at 7:33 pm

        Thanks so much!

        Reply
  15. BETTY says

    09.05.14 at 4:07 pm

    i understand what jt is an alcohol can the amareta besubtusted for something non alchol

    Reply
    • Paula says

      09.05.14 at 10:08 pm

      you can use 2 T almond extract, it won’t be exactly the same, but close

      Reply
  16. Kristen says

    08.25.14 at 11:15 am

    Pound cake is one of my favorite desserts – love this version!

    Reply
    • Paula says

      08.25.14 at 11:17 am

      Mine too, Kristen. Thanks!

      Reply
  17. Baby June says

    07.26.14 at 7:50 am

    That looks amazing! Love the amaretto flavors. 🙂

    Reply
    • Paula says

      07.26.14 at 8:48 am

      Thanks so much! Have a great weekend!

      Reply
  18. Lynn says

    01.09.14 at 9:23 am

    That’s is a beautiful pound cake; it’s exactly how a pound cake should look. I can only imagine how good it is with those wonderful ingredients. I’m definitely pinning this recipe for later.

    Reply
    • Paula says

      01.09.14 at 11:01 am

      Thank you! I love love to make Pound Cakes!

      Reply
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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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