Cookie Madness

Keeping Life Sweet One Cookie at a Time

  • Home
  • About Cookie Madness
  • Favorite Recipes Index
  • Recipe Search
  • Subscribe
You are here: Home / Unusual / Glazed ‘n’ Tipsy Amaretto Cake

Glazed ‘n’ Tipsy Amaretto Cake

May 31, 2007 By Anna 11 Comments

This morning’s cake comes from Kristin in Nashville. She knew I’d been having a tough time finding easy yet impressive recipes and sent me one of her favorites — Glazed ‘n’ Tipsy Amaretto Cake. Here’s what she had to say:

I thought I’d shoot over my new favorite party cake. I took it to THREE potlucks this weekend. It’s a cheater cake — based on cake mix and instant pudding — but delicious nonetheless. A few notes: It says to bake it 60-75 minutes, but that’s WAY too long. I find it works best somewhere around the 45-minute mark. I’ve also found that it absorbs a lot more of the sauce if you slice off the top before you invert the cake. And, take the “liberally” seriously when greasing the pan, or the nuts won’t stick to the sides and will collect into a hard, inedible mass on the top of the cake.

After reading that review, how could I not bake this cake immediately? I’m taking it to a party this evening and will report back with reviews. Here’s a picture of what it looked like last night before I wrapped it up and let it sit. Hopefully, I’ll remember to take along the extra amaretto sauce.

Amaretto Cake

Glazed ‘n’ Tipsy Amaretto Cake

1 package yellow cake mix
1 small package instant vanilla pudding
4 eggs, lightly beaten
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/2 cup almonds, lightly toasted and finely chopped

Combine all ingredients except the nuts. Beat for 5 minutes, until well-incorporated.
Grease large Bundt pan liberally with butter. Coat sides and bottom of pan with the nuts. Pour in batter.
Bake at 350 for 60-75 minutes. (Kristin says 45 minutes was plenty.) Cool cake completely in pan before turning out.

Sauce:
1 cup dark brown sugar
1 stick butter
1/2 cup amaretto liqueur
1/4 cup water

Combine all ingredients in small saucepan. Bring to boil and boil for one minute. Cool slightly and drizzle half the sauce over the cooled cake. Chill cake overnight for best results.

Anna’s Notes: After the cake had been turned from the pan and cooled, I used a long wooden skewer to poke holes around the top. This helped the cake to absorb more sauce. The holes kind of blend in with the top and weren’t unattractive. They’ll be even harder to see once the cake is drizzled with glaze the second time.

To toast the nuts, lay them on a cookie sheet and bake at 350 for 6-8 minutes or until they appear brown around the edges – make sure to check them at 5 minutes.

Here’s a bonus picture of my friend Rachael. She lives at the farm where Fuzz takes horseback riding. I love her, but she’s been trying to butt me with her horns and it’s more frightening than you’d think. She’s small, but those horns are sharp.

Rachael.jpg

Related posts:

Midori Bundt Cake Review
Cheesecake Filled Thumbprint Cookies
Cookies Made with Hard Boiled Eggs

Filed Under: Boozy Cakes, Unusual

« Brownie Mix Recipe for Truffle-Topped Brownies
Pecan Pie Muffins »

Comments

  1. Jen says

    May 31, 2007 at 9:26 am

    Rachel’s a beauty!

  2. Kristin W says

    May 31, 2007 at 10:02 am

    No fair — your cake looks prettier than mine did. (No surprise there….) Hope it’s yummy!

    My old roommate kept trying to convince me we needed to get a pet goat so that we wouldn’t have to mow the lawn and I could milk it and make homemade goat cheese. Not sure where she got the idea I’d be up for (or any good at) that process, although I do love goat cheese….

  3. Anna says

    May 31, 2007 at 11:31 am

    Jen, I think so too. She’s behaves like a dog, but her sharp horns are a concern.

    Kristin, your roommate was on to something. I don’t like goat cheese, though….or goat milk or anything else that comes from goats.

    Hi Therese,

    I didn’t slice the cake at any point. The topping is toasted sliced almonds that I pressed into the buttered pan before baking. I should post a picture of that.

  4. Kristin W says

    May 31, 2007 at 11:48 am

    I’ll clarify about the slicing, Therese. After I baked the cake but before I inverted it onto the plate, I sliced off a thin layer of “crust” off what becomes the bottom of the cake after you turn it out. I called it the top because it’s on top while the cake is still in the pan. You don’t have to do that, but I found the cake soaked up more of the liquor when I did that first. Clearer?

  5. Anna says

    May 31, 2007 at 11:58 am

    You know, I just kind of skipped the whole part about the slicing. I forgot to mention that I did poke holes in the cake to help absorb some of the sauce. I’m going to edit.

  6. carole says

    May 31, 2007 at 1:32 pm

    Rachael is attempting to butt you because you are not bringing her cookies.

  7. Julie Glomboski says

    December 17, 2007 at 11:44 am

    I wanna eat the goat instead of your food.

  8. Lisa says

    December 17, 2007 at 11:44 am

    the goat looks pretty tipsy to me!

  9. Julie Glomboski says

    December 17, 2007 at 11:44 am

    No offense i was just trying to be funny!!! I LOVE YOUR FOOD!!! THNX!!!!

  10. E. says

    November 11, 2012 at 10:01 am

    Does anyone know how long the sauce will keep in the refrigerator? I am wanting to use the sauce to pour over pound cake for a dinner on Thursday and wanted to go ahead and make the sauce today.

  11. Anna says

    November 11, 2012 at 11:26 am

    I think it would be okay. Personally, I’d make it maybe one or two days ahead, but if today’s the day you need to do it, that would probably be fine.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Facebook
  • Google+
  • Pinterest
  • RSS
  • Twitter

Categories

  • All-Time Favorites
  • Back to School
  • Bake Sale
  • Bread
    • Biscuits
    • Crackers
    • Doughnuts
    • Granola
    • Muffins
    • Quick Breads
      • Apple Bread
      • Banana Bread
      • Beer Bread
      • Blueberry Bread
      • Bran Bread
      • Carrot Bread
      • Chocolate Bread
      • Cornbread
      • Gingerbread
      • Lemon Orange
      • Pumpkin Bread
      • Spice
      • Zucchini Bread
    • Scones
    • Waffles and Pancakes
    • Yeast Breads
      • Babka
      • Bagels
      • Chocolate Yeast
      • Cinnamon Swirl
      • Dinner Rolls
      • English Muffins
      • Focaccia
      • King Cake
      • Kolache
      • Monkey Bubble
      • No-Knead Bread
      • Pizza Dough
      • Pretzel Bread
      • Rye Bread
      • Sandwich Bread
      • Stromboli
      • Sweet Rolls
  • Cake
    • Angel and Chiffon
    • Black Forest
    • Boozy Cakes
    • Boston Cream
    • Bundt
    • Cake Balls
    • Cake Mix
    • Caramel Cake
    • Carrot Cakes
    • Cheesecake
    • Chocolate Cakes
      • German Chocolate
      • Marble
    • Citrus
    • Coconut Pineapple
    • Coffee Cake
    • Cupcakes
    • Frosting
    • Ice Cream Cake
    • Italian Cream Cake
    • Jellyroll Cakes
    • Kid Cakes
    • Mini Loaf Pan
    • Pound Cake
    • Pudding and Poke
    • Red Velvet
    • Spice Cakes
    • Strawberry Cake
    • Tres Leches
    • Unusual or Retro
    • Upside Down
    • Yellow or White
  • Candy
    • Buckeyes
    • Caramel
    • Caramel Corn
    • Cracker Candy
    • Frito Candy!
    • Fudge
    • Marshmallows
    • Peanut Brittle
    • Pralines
    • Pretzel Candy
    • Rocky Road
    • Toffee
    • Truffle
  • Cookies
    • Bar Cookies
      • Apple
      • Candy Bars
      • Cereal Treats
      • Chip Bars
      • Cream Cheese
      • Dream Bars
      • Fruit Bars
      • Granola Bars
      • Lemon Squares
      • Meringue Bars
      • Oat Bars
      • Oreo Bars
      • Peanut Bars
      • Pecan Bars
      • Protein Bars
      • Pumpkin Bars
      • S'mores Bars
      • Seven Layer Bars
      • Spice Bars
      • Toffee Bars
    • Biscotti
    • Blondies
    • Breakfast Cookies
    • Brownies
      • Banana Brownies
      • Booze-y Brownies
      • Brownie Mix
      • Cake-y Brownies
      • Caramel Brownies
      • Fancy Brownies
      • Frosted Brownies
      • Fudge Brownies
      • Healthy Brownies
      • Loaf Pan Brownie
      • Peanut Butter
    • Cookie Bark
    • Cookie Cakes
    • Cookie Mix
    • Cut-Out
    • Drop Cookies
      • Black & White Cookies
      • Butterscotch
        • Macadamia
      • Candy Cookies
        • Coconut
          • Macaroons
        • M&M Cookies
      • Cereal Cookies
        • Granola Cookies
      • Chocolate Chip
        • Big Fat Cookies
        • Miniature
        • Oatmeal Chip
        • White Chip
      • Double Chocolate
        • Cake Mix Cookies
        • Exceptional
      • Gingersnaps
        • Molasses Cookies
        • Spice Cookies
      • Nutty Cookies
      • Oatmeal
        • Rangers
      • Peanut Butter
      • Pumpkin
        • Banana
        • Blueberry
        • Lemon
      • Snickerdoodles
      • Sugar Cookies
      • Wholesome Cookies
    • Gluten Free
    • Just a Dozen
    • Lofthouse Cookies
    • Macarons
      • Meringues
    • No-Bake
    • Shaped or Cut
      • Marshmallow
      • Sandwich Cookies
        • Whoopie Pies
      • Shortbread
      • Slice and Bake
  • Cupcake Packaging
  • Desserts
    • Cobbler
    • Disney Treats
    • Girl Scout Cookie
    • Ice Cream
    • Ice Cream Desserts
    • Icebox Desserts
    • Mousse
    • Pastries
    • Pastry Cream
    • Pudding
    • Shortcakes
    • Slow Cooker
  • Events
  • Fuzz's Recipes
  • Grain Free
  • Holiday
    • Christmas
    • Cinco de Mayo
    • Easter
    • Halloween
    • Holiday Cookies
    • Jewish Cookies
    • July 4
    • St. Patrick's Day
    • Thanksgiving
    • Valentine's Day
  • My Top Picks
  • Packaging
  • Pets
  • Pies
    • Buttermilk Pie
    • Butterscotch Pie
    • Chocolate Pies
    • Coconut Cream
    • Crostata
    • French Silk
    • Fruit Pies
    • Ice Cream Pies
    • Key Lime
    • Lemon Meringue
    • Other Pies
    • Pecan Pies
    • Pie Crust Recipes
    • Pumpkin Pie
    • Strawberry Pies
    • Tarts
  • Reviews
    • Cookbook Reviews
    • Secret Ingredients
  • Savory
    • Entrees
    • Flavored Nuts
    • Salad
    • Soup
  • Soap/Bath Bombs
  • Teacher Gifts
  • Tips/How-To
  • Travel
    • New York
  • Uncategorized
  • Unusual
  • Vegan
Google+
Privacy Policy

© 2018 - Copyright Anna Ginsberg