Raspberry Amaretto Bundt Cake
This sublime Raspberry Amaretto Bundt Cake is sweet, dense, and packed full of ripe berries. Follow my pro tips for perfect results every time!
Amaretto, vanilla, almond extract, and Fiori di Sicilia flavoring make this Raspberry Pound Cake an extraordinary dessert!
Raspberry Amaretto Bundt Cake
This recipe was inspired by 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 her picture-perfect Raspberry Pound Cake!
A Dense, Raspberry Pound Cake
This Raspberry Amaretto Bundt Cake 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!) in this raspberry pound cake. 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.
Tips for Making a Perfect Pound Cake
- As with most baked goods, start with room temperature ingredients, especially the butter, eggs and cream cheese.
- Room temperature ingredients will incorporate much easier. You do not want little pieces of butter or cream cheese in your batter, but instead a smooth, homogeneous batter.
- Follow the recipe’s instructions on how to beat in each ingredient. The sugar and butter can be beaten until very light and fluffy.
- When you add the eggs, beat just until they’re incorporated. You don’t want to add excess air because pound cakes should be dense.
- The flour should only be mixed in until it’s combined. Again, you don’t want to incorporate any extra air into the batter. Plus beating in the flour will encourage gluten formation, which is good for yeast breads, but not for tender cakes.
- Be sure to scrape the bottom of the mixing bowl frequently. Invariably, there will be some of the batter didn’t get mixed in well.
- Use a toothpick to check if your cake is done. I check a couple of spots by inserting a toothpick into the middle of the cake. If it comes out clean or with a few crumbs, the cake is done. If there is batter on the toothpick, bake your cake a little longer.
- Usually, I cool a pound cake about 15 minutes before releasing it from the pan onto a cooling rack. In this recipe, though, some glaze is drizzled over the bottom of the cake, then it’s cooled completely in the pan before inverting. You must prep your pan well or have a relatively new non-stick Bundt pan to avoid sticking. Otherwise, skip glazing the bottom and release the cake after 15 minutes and glaze only the top.
More Bundt Cakes You’ll Love:
- Chocolate Buttermilk Bundt Cake
- White Chocolate Bundt Cake
- Almond Bundt Cake
- Kentucky Butter Bundt Cake
- Sticky Toffee Bundt Cake
- Cheesecake Stuffed Bundt Cake
- Key Lime Pound Cake
- Plus another favorite one of my Raspberry Recipes (Raspberry Crisp)
- More Cake Recipes
Plus, if you’re looking for a simple pound cake, this sour cream version is fabulous! And this Chocolate Raspberry Snack Cake is terrific for chocolate lovers.
Raspberry Amaretto Bundt Cake
A dense, delectable Bundt cake loaded with raspberries and infused with Amaretto, almond extract and Fiiori de Sicilia!
Ingredients
- 1 1/4 cups butter, at room temperature
- 3 ounces cream cheese, at room temperature
- 2 1/2 cups sugar
- 3 tablespoons Amaretto
- 1 tablespoon vanilla
- 1 1/2 teaspoons almond extract
- 1/2 teaspoon Fiori Di Sicilia flavoring (optional)
- 2 1/2 cups flour
- 6 eggs
- 2 cups fresh raspberries
Amaretto Glaze:
- 1/2 cup sugar
- 3 tablespoons butter
- 3 tablespoons Amaretto liqueur
- 1 tablespoon water
Instructions
- 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.
Notes
Recipe adapted from Southern Living
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 586Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 159mgSodium: 235mgCarbohydrates: 76gFiber: 2gSugar: 54gProtein: 7g
44 Comments on “Raspberry Amaretto Bundt Cake”
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.
I love berry bundt cakes. They are so pretty and usually very easy to make. Perfect for Valentine’s Day!
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!
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!
The golden crumb looks perfect and I love the raspberry amaretto pairing!
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!
What a beautiful bundt! Of course you always make beautiful cakes and I think it must taste as good as it looks!
Lizzy,
Gorgeous cake. Bundt cakes are fun and, if your hubby gives his approval, it must be delish!
Annamaria
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.
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…
LOTS of big flavor ingredients in this pound cake! I’m sure it was absolutely amazing:@)
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
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.
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.
I’ve been wanting to try Fiori di Sicilia and this bundt cake is the perfect excuse. Gorgeous!
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.
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. 🙂
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!
That’s it! I must buy a bundt pan. Beautiful Liz and with amaretto I can only imagine how wonderful this tastes.
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