In preparation for last weekend, I Googled "boozy desserts" and was delighted to find a ton of recipes. The Kitchn even had an entire round-up called "11 Spiked and Boozy Desserts". Glad to see everyone else is on the same page when it comes to blending two wonderful food groups (?) together. I had all of the ingredients for this already, so Amaretto Pound Cake it was.
Boozy Amaretto Pound Cake
For the cake:
- 2 cups bread flour (or all-purpose), plus a smidge more for coating the pan
- 1 tsp baking powder
- 1 tsp salt
- 2 sticks unsalted butter, softened
- 1 cup sugar
- 4 eggs, at room temperature
- 1/4 cup amaretto
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- 3 tbsp amaretto
- Preheat oven to 325 degrees. Line the bottom of a 9x5x3" loaf pan with parchment paper, coat with butter and then coat with flour, tapping out the excess.
- Mix flour, baking powder and salt in a medium bowl and set aside.
- In a separate bowl, beat the butter at medium speed for about one minute until creamy and smooth. Add sugar and continue beating for another four minutes until light and fluffy. Add the eggs one at a time, beating well after each addition. Add half of the flour mixture and continue beating until just mixed in. Add the amaretto and vanilla and mix. Then add the rest of the flour mixture and beat until just mixed in. Pour into prepared loaf pan and smooth out with a rubber spatula.
- Bake for approximately one hour, until cake is puffy and golden and it passes the toothpick test. Let cool in the pan on a wire rack for ten minutes. Remove from pan and cool another half hour or so.
- Make the glaze. Combine powdered sugar and amaretto in a small bowl and stir until smooth. Drizzle over the cooled cake. If you've got 'em, garnish with slivered almonds.
If you don't have time to cool the cake, just put it next to you on the passenger's seat for your drive down the Taconic Parkway and glaze it while your friends are busy getting to know the neighbor across the street.