Raspberry Amaretto Bundt Cake #BloggerCLUE

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!

Raspberry Amaretto Bundt Cake | Pound cake full of fresh raspberries and flavored with extracts and liqueur

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!

Raspberry Amaretto Bundt Cake | Pound cake full of fresh raspberries and flavored with delicious extracts and liqueur

 

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!!!

Please visit Janet on her BlogFacebookTwitter – Pinterest

Raspberry Amaretto Bundt Cake | Pound cake full of fresh raspberries and flavored with fabulous extracts and liqueur

Participating Bloggers:

Make sure to check out the RED recipes from the rest of the Blogger CLUE gang this month.

Participating Bloggers:

Raspberry Amaretto Bundt Cake | Pound cake full of fresh raspberries and flavored with extracts and liqueur

Raspberry Amaretto Bundt Cake #BloggerCLUE
 
Prep time
Cook time
Total time
 
Recipe adapted from Southern Living via From Cupcakes to Caviar
Author:
Recipe type: Dessert
Serves: 8-10 servings
Ingredients
  • 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
Amaretto Glaze:
  • ½ cup sugar
  • 3 tablespoons butter
  • 3 tablespoons Amaretto liqueur
  • 1 tablespoon water
Instructions
  1. Preheat oven to 325º. Spray a 12 cup Bundt pan with Baker's Joy (or butter and flour) and set aside.
  2. In a large bowl, combine the butter and cream cheese. Beat at medium speed until creamy, scraping down the bowl once if needed.
  3. 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.
  4. 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.
  5. Bake at 325º for 65 to 95 minutes or until a skewer inserted in the middle comes out clean.
  6. 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.
  7. 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.

Comments

  1. As I knew you would, you made what I made look soooooo much tastier! I love the photo, Liz! I’m so glad you and Bill liked the cake. I was worried that whatever you made wouldn’t be up to your much better standards. <3

  2. That’s it! I must buy a bundt pan. Beautiful Liz and with amaretto I can only imagine how wonderful this tastes.

  3. Liz: What a cake! My husband is crazy for pound cake and also raspberry (and almond flavor too). This cake is the recipe for a large smile — it has everything that he loves. I’d love to make this for him!

  4. Enough with the chocolate…you made this one for me, right?? 🙂 Oh this looks fabulous. I do love using Fiori Di Sicilia and the taste of it, but I need to be careful and use my special baking spatula because it flavors and perfumes everything it touches most generously. Sometimes too generously. The scent lingers on that spatula for a long time, no matter how I wash and scrub it! But, it is special and wonderful. I am marking this recipe to try, might be the Valentine’s Day dessert around here actually. 🙂

  5. Bundt cakes have such a lovely shape, don’t you think? Gorgeous just by their lonesome, and take well to any sort of simple garnish. Outstanding job with this — thanks.

  6. I’ve been wanting to try Fiori di Sicilia and this bundt cake is the perfect excuse. Gorgeous!

  7. I must to tell you that I’m so jalous from your Clue Blogger Clue Society, it must be so fun participated ! Your Bundt Cake looks délicieux and your présentations it looks very nice.

  8. A slice of this cake looks so rich and wonderfully flavored. For not being chocolate I would still be extremely happy to partake in a slice.

  9. What a stunning bundt cake… and I love the flavors! Great choice for the challenge Liz! I am keeping you and your family in my thoughts and prayers!! Hugs! Ramona

  10. Lynn@Happier Than A Pig In Mud says:

    LOTS of big flavor ingredients in this pound cake! I’m sure it was absolutely amazing:@)

  11. You don’t know how badly I want a slice of this (okay, actually the whole thing, but…). This is such an awesome flavor combination…and I’m still wanting to try Fiori Di Sicilia…

  12. Oh yes, I am keeping this recipe. Amaretto is such a wonderful flavor and I also have the Fiori di Silicia in my pantry. Need to use it again. Thanks.

  13. Lizzy,
    Gorgeous cake. Bundt cakes are fun and, if your hubby gives his approval, it must be delish!
    Annamaria

  14. What a beautiful bundt! Of course you always make beautiful cakes and I think it must taste as good as it looks!

  15. Liz, I’d be all over this cake and now I must find some fiori di Sicilia to try on some baked goods. This is exactly the kind of cake I crave with my afternoon tea. Love this!

  16. The golden crumb looks perfect and I love the raspberry amaretto pairing!

  17. WOW – what a stunning cake! I can only imagine how divine it was and that it did not last long in your house! Sending positive thoughts and prayers your way for this difficult time!

  18. growing up it was never a plain cake my mom or grandmother made it was always bundt cakes. I love them bc they are so easy to make and always turn out great. I love the raspberry flavor in yours along with the amaretto!

  19. I love berry bundt cakes. They are so pretty and usually very easy to make. Perfect for Valentine’s Day!

  20. My dear Liz… you somehow always have the most perfect berries!!! Oh… and the pound cake is pure perfection too! An excellent choice for this month’s Blogger Clue.
    Thinking of you today.

  21. A perfectly lovely bundt for any occasion, but extra perfect for Valentines Day! Try to make the most of it Liz. You are in my thoughts.

  22. 10 p.m. is the wrong time to be reading about this cake! I want some right now! The berries just look so vibrant and I love that you described it as a dense cake. So great to be blogging with you again through CLUE!

  23. Suzanne Perazzini says:

    That looks really good. I could definitely make a low Fodmap version of this.

  24. Love bundt cakes, you have a great combination of flavors here. Pinned!

  25. Oh my, yes. I would definitely be with Bill on this one too. Nothing beats a dense, heavy pound cake that’s scented with the a touch of liqueur and studded with berries. It looks and sounds fantastically delicious.

  26. This is the perfect cake for my husband who does not like chocolate or frosting or anything creamy in a cake. He does like a “real” cake with fruit or/and nuts. thanks for sharing this.

  27. I can almost just taste this. I bet it is delicious. Love the combo of flavors.

  28. this is so perfect for you its not even funny, Liz! 🙂 I’m intrigued by the flavoring, might need to track some down! 🙂

  29. Oh my goodness…..raspberries and amaretto……what a winning combo.

  30. Beautiful! I love the idea of raspberries and amaretto! I haven’t tried Fiori Di Sicilia. I will be checking it out.

  31. what good looks and it’s not difficult to prepare. My girls will love. I love Raspberry!

  32. Oh this looks fantastic! I love fresh berries in baked goods! And it sounds divine with the Amaretto. I will have to make this very soon. And give half of it away. 😉

  33. This is one gorgeous bundt!

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