Amaretto Cake

Remember the photo of the cake in my last post, you know the one with the slivered almonds sprinkled on top and the birthday candles ready to be lit....well it's called an Amaretto Cake and per request, I made it for my husband's birthday last week.

This cake is one of our favorites and is often requested by family members near and far. One year we made this cake for Christmas gifts. When I send a cake to family, I use those those Sterilite containers, (I usually find them at Target) box them up and ship them on their way. If you happen to be a reoccurring cake recipient you are requested to bring the container back to be refilled at a future date. My youngest son will bring 3-4 home at a time when he comes to visit.

Back to the cake, it's as simple as can be, and can be whipped up in no time at all. I've made it so many times, I can almost do it without having to look at the recipe...note I did say almost.

The recipe comes from The Cake Doctor by Anne Byrn, one of the few cookbooks I still own,(thanks to Pinterest and the Internet) and one I would highly recommend, if you use cake mixes.

Amaretto Cake

Vegetable oil for misting the pan

1 Package yellow cake mix (18.25 ounces) (do not use any with pudding in the mix)

1 Package (5.1ounce) instant vanilla pudding mix

3/4 cup Amaretto (Almond flavored liqueur) (you can also substitute some of the Amaretto with fresh lemon juice)

1/2 cup water

1/2 cup vegetable oil

4 large eggs

1/4 teaspoon almond extract

Glaze

1 cup confectioner's sugar

3 1/2 tablespoons Amaretto (or 1 tsp almond flavoring)

1 tablespoon butter

1/3 cup slivered almonds

 Preheat the oven to 350 degrees. Lightly mist a tube pan or bunt pan with vegetable oil spray (use can also grease with butter and dust with flour, if you don't like using the sprays. Place the cake mix, pudding mix, Amaretto, water, oil, eggs and almond extract in a large bowl (basically dump everything in a bowl) Blend with an electric mixer on low speed for about a minute. Then stop the mixer, scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat another two minutes, scrapping down the sides of the bowl as necessary.. The batter will look thick and smooth. Pour batter in the prepared pan, smoothing it out with the rubber spatula. place pan in the oven.

Bake the cake until it is a golden brown and springs back when it is pressed lightly (it takes about 48-52 minutes depending on your oven) Remove the pan from the oven and let cool on a wire rack for about 20 minutes. Then run a knife around the edges to make sure there are no stuff areas and turn over on rack to finish cooling. Mine usually pops out without a problem.

Prepare the glaze. I modified the glaze recipe a bit by adding some butter, it just gives it a richer taste. I found that you can also use almond flavoring in the glaze in place of the Amaretto if you don't care for the taste of the liqueur,(the cake doesn't have any liqueur taste, at all,  just a rich almond flavor )  Melt the butter add the Amaretto /Almond flavoring,(if using the almond flavoring decrease the amount to 1 tsp and make up the difference with water, then the sugar, cook for about a minute then start spooning over the cake. After glaze the cake is glazed, sprinkle the almonds on. (if you don't have almonds, not to worry, just as good without but the almonds make it a prettier cake)

Because I make this cake often, I watch for cake mixes to go on sale (sometimes you can get them for under a 1.00) and pudding mix. If I need a cake at a moment's notice I'm set. 

The only real problem with this cake is I can't eat it because I don't do dairy (instant pudding has non fat dry milk in it) I do indulge on occasion and husband likes it so I make it for him...it keeps well so it can stick around for awhile without a problem. Son has been known to keep his for almost three weeks...I wouldn't recommend that, but it has been done. It also freezes well (leave half of the cake out now save the other half for later) Hope you think about giving this a try, it's always a hit around here

Granola Bars

These little gems are quick, easy and so delicious. I've lost count on how many times I have made these since my friend gave me the recipe last spring. My MIL has requested that we bring these when we visit and her 89 sister wasn't going back to Kentucky without the recipe.  (then called me when she tried to make them because it appeared I had neglected to include an ingredient) She was serious about making these bars. ( I DID forget to include the brown sugar when sharing the recipe, I was trying to give her the recipe by memory)

Granola Bars
1 cup brown sugar
1 tsp salt
1 tsp vanilla
1/2 cup mixture honey/corn syrup/pure maple syrup
1 1/2 cup nuts (almonds, peanuts, pecans) (these can be omitted, or amount changed)
4 cups Rolled Oats
3/4 cup melted butter
(optional add in's can include chocolate chips, cranberries, coconut, raisins, sunflower seeds etc)

Preheat the oven to 450 degrees. Mix the brown sugar, salt and oats. Add the vanilla and honey/syrup mixture (I do this different each time, I get a 1/2 cup measuring cup, add mostly honey, then corn syrup, then pure maple syrup to equal 1/2 cup total. Add your add in's and nuts ( I usually add pecans, sunflower seeds, cranberries, and chopped coconut to equal about 1 1/2 cups, you don't have to be exact) Then add your melted butter and combine all ingredients. Press firmly into a well greased 10x15 baking sheet (I use parchment paper, my friend uses a stone) Bake 10-12 minutes until bubbly and brown around the edges. Cool and cut into bars. Makes about 3 dozen

I've been adapting the recipe to suit our tastes and you can easily do the same. I bake a little longer because I like them crispy but they are good chewy, and since the humidity tends to be high where we live, the bars end up being chewy in a couple of days anyway, but don't let that stop you from trying these, you won't be sorry.

Chocolate Mint Brownies

Brownie mix is something I pretty much always have in my pantry. Whenever I see them on sale I pick up a box or two. They're good for when I'm on the list for snacks, or friends are coming over or just because someone at our house needs a little chocolate.
These brownies are made with a simple basic brownie mix and elevates the ordinary brownie into something special.

Chocolate Mint Brownies

Vegetable oil spray, for misting pan (I use parchment paper)
1 package (about 20 ounces) brownie mix (most mixes are no longer 20 ounces)
1 stick butter melted
2 large eggs
1/2 teaspoons pure peppermint extract
1 cup chopped Andes chocolate mint candies or 1 cup chopped Hershey's mint chocolate Kisses

1. Place a rack in the center of the oven and preheat to 325*, lightly mist an 8x8 pan (I used glass)
2. Place brownie mix, melted butter, eggs, and peppermint extract in a large mixing bowl and stir with a wooden spoon until moistened, about 40 strokes. Transfer the batter to the prepared pan . Scatter the chopped mint chocolate candy on top of batter and place pan in oven.
3. Bake the brownies until edges have set and center is still a little soft (press lightly with finger), 38-42 minutes
4. Transfer to a cooling rack, let cool 20 minutes before cutting

You can double the recipe and cook in a 13x9 inch pan and increase baking time to 45-50 minutes

These brownies are so easy you can whip them up in no time and they taste delicious. (I know they're not egg or dairy free but they smelled so good I had to have a little bite, super yummy!)

Recipe from "The Cake Doctor Returns"

Linking up with Roxy from Living from Glory to Glory