Amaretto Cake
my own creation for my birthday 2011
Cake:
1/2 cup butter, softened
4 oz cream cheese, softened
1 1/4 cups sugar
3 eggs
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/4 cup amaretto
Butter 2 9-inch baking pans, cover the bottoms with parchment paper, butter parchment and flour the pans.
Whisk together flour, baking powder and salt, set aside.
Add amaretto to milk.
Cream the butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time.
Add the dry ingredients alternately with milk, starting and ending with flour, beat just until combined, do not overbeat.
Pour the batter into prepared pans, dividing evenly.
Bake at 325 for 30-35 minutes until cake springs back when lightly touched near center or a toothpick inserted into the center of the cake comes out clean.
Cool cake on cooling rack for 15 minutes.
Amaretto Syrup (optional):
1/2 cup Amaretto
2 T sugar
Heat Amaretto and sugar until sugar is dissolved, cool
Poke holes in tops of cake layers and pour syrup over.
When absorbed, turn cake layers out onto racks to cool completely.
Frosting:
3 cups 10x sugar
1/2 cup butter, softened
4 oz cream cheese, softened
2-3 T Amaretto
Cream 10x sugar and butter. Add 2 T Amaretto; beat until smooth. Add remaining Amaretto if needed to reach spreading consistency.
Garnish with sliced and/or whole almonds, toasted.