Taste of Home
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
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4 large eggs
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1 cup sugar
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1/2 cup water
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1/2 cup amaretto
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1/2 cup canola oil
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1/4 cup butter, melted
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2 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
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3/4 cup sliced almonds
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GLAZE:
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1/2 cup sugar
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1/2 cup water
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1/4 cup butter, cubed
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1/4 cup amaretto
Directions
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1.
Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans.
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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.
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3.
Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
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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.
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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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