Amaretto Pound Cake With Flambeed Pineapple Recipes

FLAMBEED PINEAPPLE

Steps:

• Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
• Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.
• Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.

AMARETTO ALMOND POUND CAKE

Steps:

• Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour. Sprinkle almonds in bottom of pan.
• In large bowl, beat 1 1/4 cups butter and the cream cheese with electric mixer on medium speed until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 3 tablespoons amaretto and the vanilla, beating just until blended. Gradually add flour, beating on low speed just until blended. Add eggs, one at a time, beating just until blended after each addition. Pour batter over almonds in pan.
• Bake 1 hour 5 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean.
• During last 10 minutes of baking, mix glaze ingredients in 1-quart saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly.
• Gradually spoon hot glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on cooling rack, about 1 hour 30 minutes.