I came across this recipe in a Taste of Home magazine and knew right away that I had to make it. As I’ve mentioned before, my coworkers don’t bat an eye at alcohol-infused desserts so I brought this into work for breakfast one morning.
Source: Taste of Home
Servings: 4 mini loaves
for the cake:
- 2 cups all purpose flour
- 3 tsp. baking powder
- 1 tsp. salt
- 3/4 cup almonds, sliced
- 4 large eggs
- 1 cup sugar
- 1/2 cup Amaretto
- 1/2 cup water
- 1/2 cup unsweetened applesauce
- 1/4 cup butter, melted
for the glaze:
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup butter, cubed
- 1/4 cup Amaretto
*Special Equipment: Four 5x3x2 mini loaf pans
1. Preheat the oven to 325 degrees. Spray each of the mini loaf pans with floured baking spray or butter them then dust with flour.
2. In a medium bowl, stir together the flour, baking powder and salt. In another bowl, whisk together the eggs, sugar, amaretto, water, applesauce and melted butter until well combined.
3. Gently stir the dry ingredients into the wet until combined, then add in the almonds.
4. Divide the batter into the prepared mini loaf pans, tapping each on the counter to allow the batter to settle. For easier removal from the oven, place the mini loaf pans on a baking sheet.
5. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
6. Meanwhile, prepare the glaze by combining the water, sugar and butter in a small saucepan over medium-high heat, stirring until the sugar has dissolved and the mixture comes to a boil. Boil for 3 minutes then remove from the heat and stir in the amaretto.
7. Remove the cakes from the oven and place on a wire rack for 5 minutes. Transfer the glaze to a measuring cup or other dish with a pour spout and pour the glaze over the cakes.
8. Let stand for 30 minutes. At this time the cakes should be mostly cooled. Cover with foil and refrigerate until ready to serve.