Raspberry Amaretto Cake
Nov 13, 2015 19:19:44 GMT -5
Post by bloodbought on Nov 13, 2015 19:19:44 GMT -5
Raspberry Amaretto Cake
1 1/4 cups unsalted butter, room temp
3 ounces cream cheese, softened
2 1/2 cups sugar
3 tablespoons Amaretto
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
1/2 teaspoon Fiori Di Sicilia flavoring (optional)
2 1/2 cups flour
6 eggs
2 cups fresh raspberries
Amaretto Glaze-
1/2 cup sugar
3 tablespoons butter
3 tablespoons Amaretto liqueur
1 tablespoon water
Preheat oven to 325. Grease and flour a 12 cup Bundt pan and set aside.
In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don’t end up looking like Casper The Ghost. Beat just until blended.
Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can’t avoid crushing some, but you can minimize the damage.
Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
Bake at 325 for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.
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1 1/4 cups unsalted butter, room temp
3 ounces cream cheese, softened
2 1/2 cups sugar
3 tablespoons Amaretto
1 tablespoon vanilla extract
1 1/2 teaspoons almond extract
1/2 teaspoon Fiori Di Sicilia flavoring (optional)
2 1/2 cups flour
6 eggs
2 cups fresh raspberries
Amaretto Glaze-
1/2 cup sugar
3 tablespoons butter
3 tablespoons Amaretto liqueur
1 tablespoon water
Preheat oven to 325. Grease and flour a 12 cup Bundt pan and set aside.
In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don’t end up looking like Casper The Ghost. Beat just until blended.
Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can’t avoid crushing some, but you can minimize the damage.
Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
Bake at 325 for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.
link