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Little Amaretto Loaf Cakes

 Little Amaretto Loaf Cakes
Using smaller pans and topping the cakes with amaretto glaze makes these so incredibly moist. —Donna Lamano, Olathe, Kansas
24 ServingsPrep: 25 min. Bake: 35 min. + standing

Ingredients

  • 4 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

  • Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. 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.

2 of 2

Little Amaretto Loaf Cakes (continued)

Directions (continued)

  • 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 cooled cakes,
  • covered, in refrigerator. Yield: 4 mini loaves (6 slices each).
Nutritional Facts: 1 slice equals 217 calories, 11 g fat (3 g saturated fat), 45 mg cholesterol, 188 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.