First Place Amaretto Cake
by Judi Harris
Preheat oven to 350 degrees.
Spray a bundt pan with PAM. Take a pastry brush and make sure that all of the crevices have PAM on them.
3/4 cup butter, at room temperature (1 1/2 sticks)
1 ounce package cream cheese, at room temperature
2 ounces honey pecan cream cheese, at room temperature
1/2 teaspoon salt
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons Amaretto
5 large eggs, at room temperature
2 tablespoons whole milk
1 3/4 cup flour
In a medium sized mixing bowl, beat together the butter, cram cheese, salt, sugar, baking powder, vanilla extract, and the Amaretto until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
Set the cake on a baking sheet, for easier handling and as a potential precaution against overflow. Bake the cake for 55 minutes. Remove cake from oven and with a toothpick, test for doneness near the tube.
After about 5 minutes, loosen the pan's edges and turn the cake out of the pan to cool completely on a rack. Once cooled, take a long toothpick and poke holes in the top of the cake.
Glaze
3/4 cup sugar
6 tablespoons butter
1/4 cup Amaretto
3 tablespoons water
Bring the sugar, butter, and Amaretto, and water mixture to a boil in a small 1-quart saucepan over medium heat; stirring often. Remove from heat immediately and pour 12 of the glaze over the cake. Once the first glaze has settled, glaze it again.
by Judi Harris
Preheat oven to 350 degrees.
Spray a bundt pan with PAM. Take a pastry brush and make sure that all of the crevices have PAM on them.
3/4 cup butter, at room temperature (1 1/2 sticks)
1 ounce package cream cheese, at room temperature
2 ounces honey pecan cream cheese, at room temperature
1/2 teaspoon salt
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon vanilla extract
2 teaspoons Amaretto
5 large eggs, at room temperature
2 tablespoons whole milk
1 3/4 cup flour
In a medium sized mixing bowl, beat together the butter, cram cheese, salt, sugar, baking powder, vanilla extract, and the Amaretto until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
Set the cake on a baking sheet, for easier handling and as a potential precaution against overflow. Bake the cake for 55 minutes. Remove cake from oven and with a toothpick, test for doneness near the tube.
After about 5 minutes, loosen the pan's edges and turn the cake out of the pan to cool completely on a rack. Once cooled, take a long toothpick and poke holes in the top of the cake.
Glaze
3/4 cup sugar
6 tablespoons butter
1/4 cup Amaretto
3 tablespoons water
Bring the sugar, butter, and Amaretto, and water mixture to a boil in a small 1-quart saucepan over medium heat; stirring often. Remove from heat immediately and pour 12 of the glaze over the cake. Once the first glaze has settled, glaze it again.