Christmastime is here!
I’m so thankful and grateful for the smell of fresh fir trees, a never-ending loop of Christmas songs by Ella Fitzgerald, and my mom’s seafood jambalaya. Ah, Christmas..and I can’t forget about my bundt-baking friends from BundtBakers; they keep me on my toes. This month is hosted by Olivia Bogacki of Liv for Cake. If you haven’t checked out her blog please do so now. I mean it. She’s got crazy baking skills.
The theme this month is Naughty or Nice. You know I had to go with naughty so I made the glaze on the boozy side, but when I added the toasted almonds it looked so serene. So, it ended up being kinda nice. Is it weird to describe a cake as serene? Maybe, but once I did want to punch a cake in the face, so…
I’m getting off-topic; back to the cake at hand. This cake is absolutely lovely. If you’re a fan of almond flavor, this dessert will not disappoint. The batter contains ground almonds, almond extract and the glaze is made with an almond liqueur. Sprinkle a few toasted almonds on top and your presentation will be flawless.
I’m serious now. Almond-lovers unite and make this cake. Or make it by yourself, it’s your call. But whatever you do, share it with someone you love. It pairs nicely with a hot cuppa, holiday cheer, and a comfy seat by the fire.
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
Amaretto Almond Bundt Cake by I Bake He Shoots
Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze by Taking On Magazines
Bundtcake Especiado by La Mejor Manera de Hacer…
Candy Cane Bundt by Cali’s Cuisine
Cherry Chocolate Bundt Cake by Basic N Delicious
Chocolate Gingerbread Bundt Cake by How to Philosophize with Cake
Christmas Fruitcake with Butter Rum Sauce by Tea and Scones
Christmas Rose Bundt Cake by Living the Gourmet
Cranberry Spice Bundt Cake by Sew You Think You Can Cook
Eggnog – Rum Marble Bundt Cake by Jenny and Sweets
Eggnog Pound Cake by Palatable Pastime
Gingerbread Bundt by I Camp In My Kitchen
Hot Buttered Rum Bundt by Food Lust People Love
Maple Syrup Pecan Cake by Jane’s Adventures in Dinner
Naughty and Nice Kahlua Gingerbread Bundt Cake by A Day in the Life on the Farm
Old Fashioned Marble Cake Bundt by Brooklyn Homemaker
Peppermint Candy Cane Bundt Cake by The Freshman Cook
Rum & Eggnog Bundt Cake by Liv for Cake
Spiced Fruitcake by Magnolia Days
Spiced Ginger Bundt Cake with Caramel Brandy Sauce by All That’s Left Are The Crumbs
Spiced Rum Eggnog Bundt Cake by Making Miracles
Sugar, Spice, and Everything Nice Cake by Eat, Drink, Be Mighty
Super Naughty Chocolate Whiskey Bacon Jam Bundt Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
Recipe for Amaretto Almond Bundt Cake
Recipe for Amaretto Almond Bundt Cake adapted from Allrecipes
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs
- 1 tablespoon almond extract
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup ground almonds
- For the Amaretto Glaze
- 2 cups powdered sugar
- 2 tablespoons Amaretto
- 2 tablespoons whole milk
- ½ teaspoon almond extract
- ½ cup toasted sliced almonds
- Preheat oven to 350 degrees Fahrenheit. Set rack in the middle of the oven.
- Coat 10 cup Bundt pan with baking spray or butter and flour.
- Combine flour, baking powder, salt and ground almonds. Set aside.
- In a large bowl, cream together the butter and 2 cups sugar until light and fluffy., about 3 minutes.
- Beat in the eggs one at a time, then stir in 1 tablespoon of almond extract and 2 teaspoons of vanilla.
- Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated.
- Pour batter into prepared pan.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool for 15 minutes and invert on a wire rack.
- Glaze, if desired and garnish with toasted almonds.