This sublime Raspberry Amaretto Bundt Cake is sweet, dense and packed full of ripe berries. Amaretto, vanilla, almond extract and Fiori di Sicilia flavoring make this one extraordinary dessert!
My BloggerCLUE Match
Welcome to our 4th month of the Blogger CLUE Society. My food bloggers friends are each assigned to another blogger’s site and must create and share one of their recipes according to the month’s theme. For February, our theme is red–which could be red for heart healthy, red for red carpet, or literally the color red, like my raspberries here. I was paired with a long time and most hilarious friend, Janet, of From Cupcakes to Caviar. You’ll definitely want to head over to drool over her fabulous recipe and belly laugh while reading her entertaining posts.
I poured through her site and printed off a half dozen terrific recipes. But I kept returning to gawk at Janet’s Raspberry Amaretto Pound Cake. I had found my selection!
A Dense, Perfectly Flavored Pound Cake
This recipe is pretty classic for pound cake and turns out a heavy cake with a perfect dense crumb. And the aroma is nothing short of heavenly. Bill, the hubby, is pretty much a white bread, vanilla type of guy and he went nuts for this cake. He does love raspberries, but I wasn’t sure if he’d like the more exotic flavorings (meaning not just plain vanilla!). But he raved about this cake after his first nibble. I sent a few slices along when he trekked to Illinois to visit his mom, brother and sister-in-law–and they were instant fans as well.
Have you tried Fiori di Sicilia yet? I had a bottle in my pantry and had forgotten it’s intoxicating smell—a mixture of citrus and vanilla. A little goes a long way, but it’s terrific in cakes, cookies and even pancakes. But I’m sure you’ll want to start with this winner of a cake. Thanks, Janet!!!
Make sure to check out the RED recipes from the rest of the Blogger CLUE gang this month.
- Bacon & Cheddar Savory Bread Pudding Bites by Lisa from Authentic Suburban Gourmet
- Banana Cranberry White Chocolate Muffins by Aly from Cooking in Stilettos
- Blood Orange Mojito by Anna from Anna Dishes
- Buffalo Roasted Chickpeas by Janet from Cupcakes to Caviar
- Cherry Almond Coconut Bars by Jean from Lemons and Anchovies
- Dark Chocolate Pomegranate Bark by Ramona from Curry and Comfort
- Garlicky Roasted Tomatoes by Azmina from Lawyer Loves Lunch
- Love Potion #9 w/ Raspberry Chambord Ice Cubes by Christy from Confessions of a Culinary Diva
- Madam Wong’s Pizza Rolls by Kelli from Kelli’s Kitchen
- Negroni by Kate from Kate’s Kitchen
- Paloma Naranjada Cocktail by Stacy from Food Lust People Love
- Pomegranate-Lime Granita by Debra from Eliot’s Eats
- Raspberry Amaretto Bundt Cake by Liz from That Skinny Chick Can Bake
- Raspberry-Strawberry Puff Pancake by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Red-Hot Currant-Glazed Pork Chops by Stacy from Food Lust People Love
- Red Velvet Cupcakes by Lea Ann from Cooking on the Ranch
- Roasted Asparagus by Kim from Liv Life
- Strawberry Chia Jam w/ Chia Seed Pancakes by Heather from girlichef
- Strawberry Vanilla Scones by Christiane from Taking on Magazines
- Tomato Herb Compound Butter by Wendy from A Day in the Life on the Farm
- 1¼ cups butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 2½ cups sugar
- 3 tablespoons Amaretto
- 1 tablespoon vanilla
- 1½ teaspoons almond extract
- ½ teaspoon Fiori Di Sicilia flavoring (optional)
- 2½ cups flour
- 6 eggs
- 2 cups fresh raspberries
- ½ cup sugar
- 3 tablespoons butter
- 3 tablespoons Amaretto liqueur
- 1 tablespoon water
- Preheat oven to 325º. Spray a 12 cup Bundt pan with Baker's Joy (or butter and flour) and set aside.
- In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
- Gradually add the sugar, beating at medium speed until light and fluffy. Add the Amaretto and the extracts, beating well afterward. Gradually add the flour to the mixture, keeping the speed at low speed so you don’t end up looking like Casper The Ghost. Beat just until blended.
- Add the eggs, one at a time, beating just until blended after each one. GENTLY fold in the raspberries. You can’t avoid crushing some, but you can minimize the damage. Gently spoon batter into the prepared pan. When you have it in the pan, firmly bang the pan on a countertop to help remove any air bubbles.
- Bake at 325º for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
- When the cake is almost done, make the glaze- in a small pot, combine the glaze ingredients. Bring to a boil over medium heat and set aside until the cake is finished.
- Set the cake on a rack. Spoon the glaze over the top, a little at a time, letting it soak in each time. Use about half the glaze. Let the cake cool completely on the rack, then turn out onto a serving dish. Reheat the glaze and spoon the rest of it over the cake, again letting it soak in each time before adding more.