Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. —Donna Lamano, Olathe, Kansas
Little Amaretto Loaf Cakes
Little Amaretto Loaf Cakes
Prep Time
25 min
Cook Time
35 min
Yield
4 mini loaves (6 slices each)
Ingredients
- 4 large eggs
- 1 cup sugar
- 1/2 cup water
- 1/2 cup amaretto
- 1/2 cup canola oil
- 1/4 cup butter, melted
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup sliced almonds
- GLAZE:
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/4 cup amaretto
Directions
- Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans.
- 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 pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.
- Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto.
- Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.
Nutrition Facts
1 slice: 217 calories, 11g fat (3g saturated fat), 45mg cholesterol, 188mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 3g protein.
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