Today, I’m thrilled to share a recipe that’s close to my heart—an Amaretto Pound Cake, lush with the warm, comforting embrace of almond and vanilla, and draped in a rich Amaretto sauce. It’s a dessert that’s as perfect for a cozy family dinner as it is for a festive gathering, where its heady aroma and sophisticated flavors can truly shine.

This cake came to be on a rainy afternoon when nostalgia hit me like a freight train. I was rummaging through my grandmother’s old recipe box, the kind with tattered cards and scribbled notes, when I stumbled upon her famous pound cake recipe. With a twist of my own—adding amaretto—this cake has not only become a cherished recipe in my own collection but a delightful way to keep my grandmother’s memory alive in each sweet, almond-infused bite.

Ingredients

For the cake:

• 1 cup whole milk
• 1 tablespoon white vinegar
• 3 cups all-purpose flour (spoon & sweep method)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 3/4 cups Dixie Crystals Extra Fine Granulated Sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons almond extract
• 1/4 cup amaretto

For the Amaretto Sauce:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup packed Dixie Crystals Light Brown Sugar
• 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/3 cup half & half
• 3 tablespoons amaretto

Equipment

• 10-inch bundt pan
• Mixing bowls (small and medium)
• Stand mixer or hand mixer
• Saucepan
• Measuring cups and spoons
• Whisk
• Toothpick (for testing doneness)

Directions

1. Preparation: Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan using either baking spray or butter and flour it lightly to ensure a perfect release.
2. Creating the Base: In a small bowl, whisk together the milk and vinegar; this mixture will thicken slightly, forming a makeshift buttermilk which adds richness to the cake. In a separate bowl, whisk together the flour, baking soda, and salt.
3. Mixing the Cake Batter: In the large bowl of your stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This is key to a good pound cake’s texture. Add the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla and almond extracts. Gradually add the flour mixture to the creamed butter, alternating with the milk and amaretto, starting and ending with the flour to ensure it’s well absorbed.
4. Baking: Pour the batter into the prepared bundt pan. Smooth the top and tap the pan on the counter to release any air bubbles. Bake for 55 to 65 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
5. Making the Amaretto Sauce: While the cake bakes, prepare the sauce. In a saucepan over medium heat, melt the butter. Add both sugars and stir until smooth. Pour in the half & half and amaretto, and bring the mixture to a simmer. Allow to simmer for about 5 minutes, stirring often. Remove from heat and let it cool slightly; it will thicken as it cools.
6. Serving: Allow the cake to cool completely in the pan before inverting onto a cake plate. Serve each slice warm with a generous drizzle of the amaretto sauce.

Tips

• Flour Measurement: Remember to use the spoon & sweep method to measure your flour. Scooping directly from the bag compacts the flour, which can lead to a denser cake.
• Creaming Butter and Sugar: Ensure your butter is at room temperature for the fluffiest result.
• Testing Doneness: Ovens may vary, so start checking your cake at the 55-minute mark.

FAQs

1. Can I substitute the amaretto with something non-alcoholic? Yes, for a non-alcoholic version, replace the amaretto in both the cake and the sauce with an equal amount of almond milk mixed with a few drops of almond extract.
2. What can I do if I don’t have a bundt pan? You can bake this cake in two loaf pans. Adjust the baking time accordingly, starting to check for doneness around 45 minutes.
3. How long can I store the amaretto pound cake? The cake will stay fresh for up to 5 days at room temperature when wrapped tightly or stored in an airtight container. It can also be frozen for up to 3 months.
4. Can I make this cake ahead of time? Absolutely! You can bake the cake a day in advance. Just add the sauce before serving to keep it moist and flavorful.

This Amaretto Pound Cake is not just a treat; it’s a tribute to timeless recipes and the stories they hold. Enjoy baking, sharing, and indulging in a slice of sweet heritage.