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Little Amaretto Loaf Cakes

TOTAL TIME: Prep: 25 min. Bake: 35 min. + standing YIELD: 4 mini loaves (6 slices each).
Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. —Donna Lamano, Olathe, Kansas

Ingredients

  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup amaretto
  • 1/2 cup canola oil
  • 1/4 cup butter, melted
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup sliced almonds
  • GLAZE:
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/4 cup amaretto

Directions

  • 1. Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans.
  • 2. 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.
  • 3. Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
  • 4. 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.
  • 5. 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 cooled cakes, covered, in refrigerator.

Nutrition Facts

1 slice: 217 calories, 11g fat (3g saturated fat), 45mg cholesterol, 188mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 3g protein.

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