Best Amaretto Pound Cake With Flambeed Pineapple Recipes

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AMARETTO POUND CAKE WITH FLAMBEED PINEAPPLE



Amaretto Pound Cake with Flambeed Pineapple image

Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

8 tablespoons (1 stick) unsalted butter, softened, plus more for loaf pan
1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup milk
1/2 cup amaretto (almond-flavored liqueur)
Flambeed Pineapple

Steps:

  • Preheat oven to 325 degrees. Butter a 5-by-10-by-2 1/2-inch loaf pan, and line with parchment paper. Butter lining; dust with all-purpose flour, tapping out excess.
  • Whisk together both flours, baking powder, and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Add eggs, one at a time; mix until smooth. Mix in extracts. With mixer on low speed, mix in reserved flour mixture in three additions, alternating with two additions of milk; mix until smooth.
  • Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, about 1 hour. Transfer cake in pan to a wire rack. Poke holes all over top of cake with a wooden skewer. Pour liqueur on top; let cool completely.
  • Invert cake to unmold; peel off parchment, and reinvert. Just before serving, cut cake into 3/4-inch slices, and top with flambeed pineapple and sauce.

FLAMBEED PINEAPPLE



Flambeed Pineapple image

For a showstopping fresh pineapple recipe, try flambe. We use this recipe as a topping for our Amaretto Pound Cake with Flambeed Pineapple but you can also serve it just with ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 8

8 rounds (each 1/4 inch thick) peeled pineapple (1 small pineapple or 1/2 large)
1/2 cup sugar
1/2 cup amaretto (almond-flavored liqueur)
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 vanilla bean, halved lengthwise, seeds scraped and reserved
Pinch of salt
Amaretto Pound Cake with Flambeed Pineapple

Steps:

  • Cut each pineapple round into 4 wedges. Trim core from point of each wedge, and discard; set wedges aside.
  • Heat sugar in a large skillet over medium-high heat, stirring, until sugar melts and turns golden brown, 3 to 4 minutes. Add pineapple; toss to combine.
  • Stand back, and carefully pour in liqueur; immediately tilt skillet slightly, and ignite alcohol. When flames subside and caramel melts, stir in cream, lemon juice, vanilla seeds, and salt. Reduce heat to medium; let sauce boil, stirring occasionally, until thickened, about 5 minutes. Spoon pineapple and sauce over cake slices, and serve immediately.

AMARETTO CAKE



Amaretto Cake image

This cake is awesome! My family loves it.

Provided by Shawn

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h30m

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
½ cup water
½ cup vegetable oil
¼ teaspoon almond extract
½ cup amaretto liqueur
1 cup sifted confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  • In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan.
  • Bake in preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center 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 pan.
  • To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. You may add more amaretto as needed.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 61.4 g, Cholesterol 62.9 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 479.2 mg, Sugar 43.6 g

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Amaretto pound cake with flambeed pineapple is an indulgent dessert that combines the nutty and robust flavors of amaretto liqueur with soft and buttery pound cake. The flambeed pineapple adds a burst of sweetness and a slightly caramelized flavor that elevates the dish to new heights. This dessert is a perfect treat for any special occasion or just as an impressive way to end a delicious meal.

Amaretto Pound Cake

The base of this dessert is the amaretto pound cake, which has a rich and dense texture due to the use of a copious amount of butter and eggs. The addition of amaretto liqueur imparts a nutty and slightly sweet flavor that is the hallmark of this cake. To make the cake, wait for the butter to soften at room temperature, then cream it with sugar and salt until fluffy. Beat in the eggs and then mix in the flour and amaretto liqueur. Pour the batter into a lined baking pan and bake for about an hour, or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Flambeed Pineapple

The flambeed pineapple is the perfect complement to the rich and nutty pound cake. It is achieved by caramelizing chunks of pineapple in a butter and brown sugar mixture with the help of rum. First, peel the pineapple and cut it into small chunks. Melt butter and brown sugar in a large skillet and let it cook until bubbly. Add the pineapple pieces and cook until they are softened and the sugar mixture has formed a syrup. Then, add rum and ignite it carefully with a match, while stirring the mixture to blend the alcohol with the sugar. The result is a beautifully caramelized flambeed pineapple that will take the dish to the next level.

Assembly

To assemble the dish, slice the amaretto pound cake into thick slices and plate them. Top each slice with a generous helping of the flambeed pineapple, and drizzle the remaining syrup over the cake to add an extra layer of sweetness. Garnish with some fresh sprigs of mint or a dollop of whipped cream for added elegance.

Variations

The amaretto pound cake with flambeed pineapple recipe is a versatile one that can be modified to suit different preferences. The pound cake can be made in different sizes and shapes, such as bundt cake or mini loaves, to suit the occasion. The flambeed pineapple can be substituted with other fruits like mangoes, bananas, or peaches, depending on their availability and personal taste. For a non-alcoholic version, the rum can be replaced with apple juice or other alcohol-free liquids.

Conclusion

Amaretto pound cake with flambeed pineapple is a recipe that is perfect for those who enjoy rich and indulgent flavors. The combination of nutty amaretto liqueur, buttery pound cake, and sweet flambeed pineapple creates a decadent dessert that is sure to impress. Whether served at a party, a formal dinner or a family gathering, this recipe will leave a lasting impression on all who try it.

Valuable Tips for Making Amaretto Pound Cake with Flambeed Pineapple Recipes

Amaretto pound cake with flambeed pineapple is a classic dessert. It is rich, flavorful, and has a distinctive touch of almond flavor. It is the perfect dessert to serve after a fancy meal or when you want to impress your guests. In this article, we will discuss valuable tips for making amaretto pound cake with flambeed pineapple recipe.
Tips for Making Amaretto Pound Cake
1. Use quality ingredients: The key to making a perfect amaretto pound cake is to use quality ingredients. Use good quality butter, sugar, eggs, and all-purpose flour. Also, make sure that your baking powder and baking soda are not expired. 2. Preheat your oven: Preheat your oven to 350 degrees Fahrenheit. This temperature is perfect for baking a pound cake. 3. Cream the butter and sugar: Cream the butter and sugar until it turns light and fluffy. This will help to incorporate air into the batter, making your pound cake rise properly. 4. Add almond extract: To add a distinctive touch of almond flavor, add one teaspoon of almond extract to the batter. 5. Use heavy cream: To add richness and creaminess to your amaretto pound cake, use heavy cream instead of regular milk. 6. Bake until golden brown: Bake your pound cake for 60-70 minutes or until it turns golden brown. Use a toothpick to test if it is cooked properly.
Tips for Making Flambeed Pineapple
1. Choose a ripe pineapple: Choose a ripe pineapple that is sweet and juicy. A perfect pineapple should have a golden color and should smell sweet. 2. Cut the pineapple properly: To cut a pineapple, trim off the top and bottom, slice off the skin, and cut it into bite-size pieces. Make sure you remove the tough core from each piece. 3. Use rum: For flambeed pineapple, use rum instead of other liquors. The alcohol in the rum will help to ignite the fruit when you flambé it. 4. Use a nonstick skillet: Use a nonstick skillet for flambeed pineapple. This will help to prevent the fruit from sticking to the pan. 5. Keep a lid handy: Keep a lid handy when you flambé the pineapple. In case the flames get too high, cover the skillet with a lid to extinguish it.
Tips for Assembling Amaretto Pound Cake with Flambeed Pineapple
1. Let the pound cake cool: Let the pound cake cool completely before cutting it into slices. If it is still warm, it might crumble when you cut it. 2. Cut the pound cake into thick slices: Cut the pound cake into 1-inch thick slices. This thickness is perfect for holding the flambeed pineapple. 3. Spoon the pineapple on top of the pound cake: Spoon the flambeed pineapple on top of the pound cake. Make sure you get some of the rum syrup as well. 4. Serve with whipped cream: Serve amaretto pound cake with flambeed pineapple with a dollop of whipped cream. The creaminess of the whipped cream will balance the sweetness of the cake and the flambeed pineapple.
Conclusion
Making amaretto pound cake with flambeed pineapple is not difficult, but following these tips can help you make a perfect dessert that will impress your guests. Use quality ingredients, cream the butter and sugar properly, and bake until golden brown. Cut the pineapple properly, use rum, and keep a lid handy when you flambé it. Serve the pound cake with whipped cream, and you will have a perfect dessert to end your meal.

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