Little Amaretto Loaf Cakes Recipe

4.5 3 3
Little Amaretto Loaf Cakes Recipe
Little Amaretto Loaf Cakes Recipe photo by Taste of Home
Publisher Photo

Little Amaretto Loaf Cakes Recipe

Read Reviews
4.5 3 3
Publisher Photo
Using smaller pans and topping the cakes with amaretto glaze makes these so incredibly moist. —Donna Lamano, Olathe, Kansas
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + standing

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

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.
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).
Originally published as Little Amaretto Loaf Cakes in Taste of Home February/March 2014

Nutritional Facts

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

  • 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
  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. Yield: 4 mini loaves (6 slices each).
Originally published as Little Amaretto Loaf Cakes in Taste of Home February/March 2014

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MY REVIEW
Aman User ID: 9275851 276107
Reviewed Oct. 10, 2017

"Wow! what a great recipe you have posted here on this web portal. Kindly saying awesome.Keep doing such a nice post. It really helps us to taste new delicious. Thanks for it.

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khegeman User ID: 2379383 263206
Reviewed Mar. 8, 2017

"Delicious and very moist"

MY REVIEW
freyfamily User ID: 7299255 127852
Reviewed Feb. 12, 2014

"very good. although the syrup ran over and made a mess."

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