Amaretto Pound Cake

Amaretto pound cake

I have a flash drive and one of the folders in it contains endless recipes that I think sound good, that someone in my family would like, that I want to try, and so on and so forth. Some of the recipes have been in there for years; always with the intention that someday I will make it. I finally got around to making one of them. I was especially ambitious because I thought what a fantastic idea it would be to buy a mini bundt pan and turn what would be one big cake into lots of minis except then I filled the mini pans too full so they were more like great big cupcakes because there was no hole in the middle. Also, despite greasing the pan with what I thought was well enough, turned out not to be so great, either. Translation: I struggle sometimes. Aside from aesthetics, these were still pretty tasty and the mistakes were somewhat hid by strategically placed strawberries. Had I had some fresh whipped cream, these would have made for some super cute shortcakes.


  • 3 cups all-purpose flour
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • 1 cup butter at room temperature
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs at room temperature
  • 1/3 cup Amarretto
  • 1 cup milk at room temperature


Spray a bundt pan with non-stick spray. Preheat oven to 350 degrees. Sift flour, salt, and baking powder together. Cream butter, shortening, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in Amaretto. Add milk and flour, alternatively, beginning and ending with flour mixture. Pour batter into prepared pan. In a full size pan bake for 1 hour and 30 minutes, but begin to check at 1 hour and 10 minutes. In a mini bundt pan, bake for 20-25 min. Cool in pan on wire rack for 30 minutes before inverting on a platter.


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