Amaretto Glazed Cake

    (336)
    3 hours 30 min

    This easy cake is packed full of flavour and is guaranteed to please. An amaretto-infused sponge cake is drizzled with an amaretto glaze. Enjoy for afternoon tea or as a dessert.


    324 people made this

    Ingredients
    Serves: 12 

    • 520g sponge cake mix
    • 4 eggs
    • 145g instant vanilla dessert mix, such as Angel Delight
    • 2 tablespoons amaretto liqueur
    • 125ml water
    • 125ml vegetable oil
    • 1/4 teaspoon almond extract
    • 125ml amaretto liqueur
    • 125g icing sugar

    Method
    Prep:30min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 26cm tube cake tin.
    2. In a large bowl, combine cake mix, eggs, instant dessert mix, water, oil, almond extract and 2 tablespoons of the amaretto; mix well. Pour batter into the prepared tin.
    3. Bake in preheated oven for 40 to 45 minutes or until a skewer inserted into the centre of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the amaretto glaze, insuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the tin.
    4. To make the amaretto glaze: Sieve icing sugar and combine it with the remaining amaretto. Blend until smooth. You may add more amaretto as needed.
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    Reviews & ratings
    Average global rating:
    (336)

    Reviews in English (290)

    by
    97

    I also made it and took it to a party. Everyone loved it. Suggestion: make another batch of glaze with 2 cups of confectioners and 1/2 cup of amaretto. After removing cooled cake from pan, drizzle this thicker glaze over the top. Top it off by sprinkling sliced almonds over the top.  -  05 Jul 2002  (Review from Allrecipes US | Canada)

    by
    69

    I've probably baked this cake about a dozen times and it never fails to be a success!! I've learned though, that it is better to pour the glaze into the poked holes after the cake has almost cooled completely, rather than while it's still warm to prevent it from breaking apart when slicing. This is by-far the BEST cake that I've ever baked and I enjoy eating it everytime!! Thanks Shawn!  -  02 Aug 2006  (Review from Allrecipes US | Canada)

    by
    42

    Great cake! I would suggest using less amaretto in the icing if you're serving it to folks who aren't drinkers - just barely glaze the cake instead. On the other hand, if they do drink, use it all! Thanks for the recipe!  -  05 Jun 2001  (Review from Allrecipes US | Canada)

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