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Amaretto Almond Cake

Serves: 12 - 15


1 boxfrench vanilla cake mix
1 - 3 oz boxbutterscotch instant pudding
1/2 camaretto liqueur
1 cwater
2/3 ccanola oil
3 largeeggs, room temperature
2 tspalmond emulsion
about 12 ozalmonds, ground to fine pieces in food processor. may be toasted in the oven first if desired.
2 cpowdered sugar
2 Tbspbutter, room temperature
1 dash(es)salt
2 - 3 Tbspamaretto liqueur
2 Tbspreserved almonds, optional


 Heat oven to 350 degrees. Prepare your choice of pan, 9"x13", 2-8" rounds, or 12 cup bundt with Pam.
 Put almonds in the food processor and chop until almonds are very fine pieces. Reserve 2 Tbl if you want to add them to the glaze.
 In mixer bowl put all wet ingredients. Mix to combine. Add cake and pudding mixes, combine and beat for 2 minutes. Fold in the almonds until well mixed thru. Pour batter in pans. Bake for 35-50 minutes, depending on which pan is used. Let cakes cool in pan 10-15 minutes and then turn out onto rack to cool completely. Chill in fridge before decorating.
 Mix glaze ingredients, adding a little amaretto at a time until you get the consistancy you want. Glaze cake and let it set a few hours before serving. Enjoy!


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