I gotta be honest…I’m pretty sure it’s safe for kids…but what better excuse NOT to have to share than, “Sorry kiddo, this has grown-up juice in it; no bites for you!”
Under my mom’s careful supervision (this is a treat she’s known for in our family), I attempted to recreate her yummy dessert to serve at Christmas dinner. (And I am now trying to find another excuse/opportunity/random Tuesday to make it again.) My mom has an entire cookbook dedicated to Amaretto…I may be
stealing borrowing it the next time we’re in Delaware.
1 c butter or margarine
2 1/2 c sugar
6 eggs (room temperature)
1 t each vanilla, orange and lemon extracts
2 t almond extract
1/4 t baking soda
1/2 t salt
1 c sour cream
3 c sifted cake flour (I used regular flour.)
1/2 c Amaretto di Saronno
Beat butter and sugar till creamy. Add eggs one at a time (beating well after each egg). Add sour cream; beat, then add extracts, baking soda, salt. Gradually beat in flour then add Amaretto and beat well. Pour into greased bundt pan.
Bake at 325 degrees 1 hour, 15 min, or until done. Serves 10-12
Amaretto Glaze (optional)
1 jar (10 oz) orange marmalade
1/2 jar (5 oz) apricot preserves
1/4 c Amaretto di Saronno
Heat over stove until melted.
Drizzle on cooled cake and enjoy!