Name: Little Amaretto Loaf Cakes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 cup sugar; 1/2 cup water; 1/2 cup amaretto; 1/2 cup canola oil; 1/4 cup butter, melted; 2 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 3/4 cup sliced almonds; GLAZE:; 1/2 cup sugar; 1/2 cup water; 1/4 cup butter, cubed; 1/4 cup amaretto

Using smaller pans and topping the cakes with amaretto glaze makes these loaves so incredibly moist. —Donna Lamano, Olathe, Kansas

Ingredients

4 large eggs

1 cup sugar

1/2 cup water

1/2 cup amaretto

1/2 cup canola oil

1/4 cup butter, melted

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon salt

3/4 cup sliced almonds

GLAZE:

1/2 cup sugar

1/2 cup water

1/4 cup butter, cubed

1/4 cup amaretto

Instructions

1 Preheat oven to 325°. Grease and flour four 5-3/4x3x2-in. loaf pans.

2 In a large bowl, beat eggs, sugar, water, amaretto, oil and melted butter until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into egg mixture. Stir in almonds.

3 Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean.

4 Meanwhile, for glaze, combine sugar, water and butter in a small saucepan; bring to a boil. Cook and stir 3 minutes. Remove from heat; stir in amaretto.

5 Remove cakes from oven; cool in pans on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered, in refrigerator.