I love amaretto sours. They are a great drink to enjoy with dessert or alone after a meal. This cake is soaked in amaretto and topped with a glaze and cherries to really bring out the flavors of the classic cocktail, and it’s a cake I really had a hard time keeping my hands off of. 

This recipe serves 8-10 people

 Ingredients:

  For the Cake:

3 Cups (450g) Cake Flour

2 Tsp (10g) Baking Powder

¾ Tsp (3g) Baking Soda

1 ½ Tsp (9g) Salt

1 ½ Cups (339g) Softened Unsalted Butter

2 Cups (400g) Granulated Sugar

4 Large Room Temperature Eggs

1 Tbs (13g) Vanilla Extract

1 ½ Tbs (9g) Lemon Zest

1 ½ Tbs (9g) Lime Zest

1 Cup (227mL) Room Temperature Buttermilk

  For the Soak:

½ Cup (110mL) Amaretto

2 Tbs Simple Syrup

  For the Glaze:

3 Cups (400g) Confectioner’s Sugar

1/8 Tsp (a pinch) Salt

2 Tbs (50g) Grenadine 

3 Tbs (45g) Amaretto

1 Tbs (14g) Lemon Juice

1 Tbs (14g) Lime Juice

Maraschino Cherries to Garnish

Directions:

1.     Preheat oven to 350 Degrees F (180 C). In a large bowl, combine the cake flour, baking powder, baking soda and salt and set aside. 

2.     In a separate large bowl or the bowl of a stand mixer with the paddle attachment, cream the butter and sugar together on a medium speed for 3-5 minutes, until light and fluffy. 

3.     Add the eggs one at a time, mixing in each egg before adding the next. Add the vanilla, lemon and lime zest and mix until well combined. 

4.     Alternately add the dry mixture with the buttermilk in 3 parts, starting and ending with the dry, mixing on a low speed. Be sure to scrape the bowl down with a spatula once all the flour has been incorporated. 

5.     Pour the batter in a liberally greased 12-cup Bundt pan and bake for 50-55 minutes or until a cake tester inserted in the center comes out clean. Allow to cool in the pan for 15 minutes. 

6.     Turn the cake onto a cooling rack and place the cooling rack on top of a baking sheet lined with paper towels. Mix the amaretto and simple syrup together in a liquid measuring cup. 

7.     Use a skewer or chopstick to poke holes all over the cake while it’s still warm, then pour the amaretto all over. Allow the cake to cool completely. 

8.     For the glaze, add the confectioner’s sugar, salt, grenadine, amaretto, lemon and lime juice to a bowl and whisk until smooth. If the glaze seems too thick, add 1 tbs more cream, or if it’s too thin, add more sugar by the tablespoon. Pour the glaze all over the cooled cake and top with maraschino cherries.