Italian Amaretto Cake was mentioned in the comment section by Kath, who said it was her favorite but that she didn’t have the recipe. I was so excited about trying an Amaretto laced Italian Cream Cake, that I emailed long time Austin Statesman food editor, Kitty Crider, for the recipe. She said this cake was a winner in a 1996 Christmas cooking contest and that it was very popular with readers.
There’s a big Italian Cream Cake in our refrigerator at the moment and I can’t try this quite yet, but if you make it let us know. When I make it, I’ll post a photo and add some notes.
Italian Amaretto Cake from the Austin Statesman
- 5 eggs separated
- 2 1/2 cups sugar divided use
- 1 cup butter softened
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon each vanilla and coconut extracts
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1/2 cup Amaretto
- 3 cups all-purpose flour
- 1 cup chopped pecans
- 1 cup sweetened flaked coconut
Italian Cream Cheese Frosting
- 3/4 cup butter softened
- 12 ounces cream cheese
- 1 teaspoon vanilla
- 4-5 cups powdered sugar
- 1/4 cup amaretto
- Using an electric mixer, beat egg whites until soft peaks form. Slowly add 1/2 cup of the sugar and beat until stiff peaks form. Set aside.
- Cream butter, the remaining sugar, salt, baking powder, and extracts; add the yolks, 1 at a time, beating well after each.
- Stir baking soda into buttermilk. Alternately, add buttermilk and amaretto with flour to the creamed butter mixture, beginning and ending with flour. Fold in egg white mixture, then pecans and coconut.
- Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 325-degree oven for about 40 minutes or until cakes test done. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost cake.
- Frosting: Cream the butter, cream cheese and vanilla. Gradually add powdered sugar and amaretto and beat until frosting reaches spreading consistency. Fill and frost cake, and store in refrigerator.