>Today my dear friend Christina Lum, shares with us her wonderful recipe for Amaretto cake. Can you just imagine that? Perfect for a nice dinner this summer, what do you think?
Thank you, my dear friend for your generosity!
350º F (180ºC) 1 hour (ovens vary)
Christina’s oven 325 º for 45 minutes.
1 box cake mix (yellow or butter)
1 small instant vanilla pudding cake
¼ cup vegetable oil
½ cup water
½ cup Amaretto (Disaronno)
1 cup chopped almonds (slivered work too)
Combine ingredients well and pour in well greased and lightly floured bundt pan.
¼ cup butter
½ cup water
¾ cup sugar
4 Tablespoons Amaretto (I always put more)
When cake is finished baking, before removing from pan, poke holes in top and pour ½ of glaze in the holes with a spoon. Then turn over onto a cake platter to remove from pan and repeat process of poking holes and putting in the glaze.
Note: Keep in an airtight cake pan for a few days before serving. The glaze should make the cake very moist — that’s what you want! Oh, it’s sooo good!
p.s. This cake is a welcoming birthday and Christmas gift. I usually give it in a glass cake pan and tie it with a beautiful ribbon!
And just so you know… Christina recently won the latest giveaway we had for our facebook friends of Doctrines in the Kitchen; she is now enjoying The Pioneer Woman Cookbook! Please, give her a handclap! 🙂 (hey, be sure you “like” us on fb too!)
Thank you Christina, I am blessed to call you, my friend!
*Do you have a summer recipe that you would like to share with us? Email it to me at: email@example.com
>That looks delicious! What a lovely peaceful place on the web you created here. I wish you a wonderful weekend. x
>Becky,I always forget this – don't over bake the cake, because it stays in the pan while you are adding the glaze (and continues to bake).Thanks for posting this cake!Hugs,Christina