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A rich, moist pound cake
infused with an Amaretto syrup with cherry pie filling spooned
over its top with a garnish of sliced almonds.
Amaretto
Cake
- 1 (16-ounce) package pound
cake mix
3/4 cup Amaretto liqueur - divided use
1/2 cup granulated sugar
1/4 cup butter
2 tablespoons water
1 (21-ounce) can cherry pie filling
1/2 cup sliced almonds
- Prepare pound cake according
to package directions, except substitute 1/2 cup Amaretto liqueur
for an equal amount of liquid called for on package. Bake in
a 10-inch tube or bundt pan. Let cool for 10 minutes before removing
from pan.
- Combine sugar, butter
and water in a small saucepan and bring to a boil. Simmer for
5 minutes, stirring constantly. Remove from heat and stir in
remaining 1/4 cup Amaretto liqueur. Prick the top of cake with
fork or skewer. Slowly drizzle glaze over the top and sides.
- Right before serving,
spoon cherry pie filling over cake. Garnish with almonds.
Makes 12 servings.
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