AMARETTO PLAIN LOW CARB LOAF CAKE
I wanted to try my hand @ making a loaf type pound cake, that really tasted superb, & that you could eat without guilt, this is a winning recipe. The Amaretto extract adds all the flavor you need. The applesauce keeps the texture moist & soft. The best part is it only has 5 net carbs per serving, & only 10 carbs total, the fiber...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Using a large bowl add eggs, oil, chia seeds, applesauce, & Splenda. NOTE: Using room temperature eggs creates more volume to your cake batter.
- 2. I used unsweetened applesauce & organic Chia seeds. In a seperate bowl add the almond flour & baking powder, then whisk together to blend.
- 3. Beat until batter is mixed together and well combined.
- 4. Add about half of almond flour to wet ingredients, then beat well to blend. Then add remaining flour and Amaretto extract & beat until batter is completely blended, about 2 minutes or so.
- 5. Here is the Amaretto extract that I used. I ordered it from Amazon, and a little really does go a long way.
- 6. Spray a loaf pan with Bakers Joy then add in the cake batter. Place in preheated 350 degree F. oven and bake for 45 minutes or until tooth pick inserted in center comes out clean. always allow at least an inch or so from top of cake pan to allow cake to rise. I used a 12 inch X 4 1/2 inch X 3 1/4 inch size loaf pan, a bit longer than average, but you may also use a round cake pan if desired.
- 7. Allow cake to cool in pan at least 8-10 minutes or so before inverting onto a platter or wire rack. Nutritional Info: Calories per serving 315, Fat 28 grams, Cholesterol 81 Mg, Sodium 29 Mg, Potassium 39 Mg. TOTAL CARBS 10 G, Fiber 5 G, Sugars 2, Protein 8 G, & NET CARBS PER SERVING 5G.
AMARETTO CAKE
An alternative to the popular lemon drizzle cake - everybody who has tried it loves it. You can add more amaretto than is in the recipe depending on how strong you like it - sometimes I just slosh direct from the bottle into the mix. If you want to change this to lemon drizzle, just replace the amaretto in the cake with the zest...
Provided by Elizabeth Winkler
Categories Cakes
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy Add 4 eggs, one at a time, slowly mixing through Add the amaretto Sift in 225g flour then and mix until well combined
- 2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-55 mins until a thin skewer inserted into the centre of the cake comes out clean
- 3. While the cake is cooling in its tin, mix together the 4 tbsp amaretto and 3 tbsp caster sugar to make the drizzle Prick the warm cake all over with a skewer or fork, then pour over the topping Leave in the tin until completely cool, then remove and serve Will keep in an airtight container for 3-4 days
AMARETTO CAKE WITH BUTTERCREAM FROSTING
I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. -Megan Dudash, Youngsville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease paper., In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting., Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.
Nutrition Facts :
AMARETTO CAKE
This cake is awesome! My family loves it.
Provided by Shawn
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
- Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan.
- To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g
AMARETTO LOAF CAKE
My husband loves amaretto, so here's a little loaf cake with Amaretto in it. Enjoy
Provided by Rose Rauhauser
Categories Cakes
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325. Grease and flour loaf pans. I used a 5.2x9x2.75, you can use 4 of the 5 3/4x3x2 loaf pans, I didn't have this size.
- 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. Transfer to prepared pan. Bake for 1hr15min. for the larger loaf pan and if you use the small loaf pans 30 to 40 minutes.
- 3. Make the glaze, combine sugar, water and butter in a small saucepan; bring to a boil and cook and stir 3 minutes. Remove from heat; stir in amaretto. Remove cake from oven let sit at least 5 minutes and pour glaze over the cake while still in the pan. Let stand until glaze is absorbed at least 30 minutes. You don't have to use all of the glaze, especially on the 1 large loaf. Remove cake from pan. This cake freezes well also.
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AMARETTO POUND CAKE | AMARETTO BUTTER GLAZE - THIS …
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5/5 (22)Calories 389 per servingCategory Dessert
- In a large bowl, cream together the butter, sour cream, and sugar until fluffy; about two minutes. Add in the amaretto and vanilla and mix to combine. Pour in the flour and mix to combine. Beat in the eggs, one at a time, until mixture is fully combined.
- Pour batter into prepared bundt cake pan and bake for 65 to 75 minutes, or until the a toothpick inserted in the middle of the cake comes out clean or the sides of the cake start to pull away from the pan.
- During the last 5 minutes of baking, make the glaze. In a small saucepan over medium heat, whisk together the sugar, butter, amaretto, and water. Bring to a slow boil, reduce heat, and simmer for three minutes.
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