The Grit -- Amaretto Cream Cake

[Guest guest]

* Exported from MasterCook *

 

Amaretto Cream Cake

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 12 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CAKE:

3 cups sifted cake flour

1 tablespoon double-acting baking powder

1/2 teaspoon salt

1 cup whole milk -- at room temperature

1/4 cup vegetable oil

1 teaspoon pure vanilla extract

1 cup butter -- (2 sticks) at room temperature

2 cups sugar

4 eggs -- at room temperature

SYRUP:

1/2 cup water

1/3 cup amaretto liqueur

2 tablespoons sugar

1 tablespoon vanilla extract

ICING:

2 1/2 cups heavy whipping cream

1/2 cup sugar

2 teaspoons amaretto liqueur

1/4 teaspoon vanilla extract

12 maraschino cherries -- drained and dried on a paper

towel

 

To prepare cake: Preheat oven to 350ºF. Grease 3 9-inch round cake pans, dust

with flour, and line bottom with parchment or wax paper.

 

Sift flour, baking powder, and salt. Blend milk, oil, and vanilla extract. In

a large mixing bowl with electric mixer on medium speed, cream together butter

and sugar until light and fluffy. Add eggs one at a time, beating well after

each addition.

 

Add flour mixture to butter mixture alternately with milk mixture, beating just

until smooth after each addition.

 

Divide batter evenly into prepared pans.

 

Bake 25 minutes or just until a knife or toothpick inserted in the center of

layers comes out clean. Remove from oven, cool on a wire rack for 10 minutes,

then remove from pans. Allow layers to cool completely before drizzling with

syrup and covering with icing.

 

To prepare syrup: Combine the ingredients in saucepan and bring to a boil for 1

full minute. Remove from heat. Turn cooled cake layers upside down and

slightly scuff bottom surface. Lightly and evenly drizzle 1/3 of syrup onto

layers. Handle soaked layers very gently while icing and stacking.

 

To prepare icing: In a very clean bowl, begin whipping cream with electric

mixer on high speed. As cream gains volume, slowly add sugar. When soft peaks

form, slowly add amaretto and vanilla, and continue whipping until stiff but not

dry.

 

Frost between layers and top and sides of cake. Decorate with a ring of

cherries.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 967 Calories; 41g Fat (38.0% calories

from fat); 6g Protein; 145g Carbohydrate; 2g Dietary Fiber; 174mg Cholesterol;

536mg Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 8 Fat; 9 1/2 Other

Carbohydrates.

 

NOTES : If it's been years since you've engaged in any activities involving

maraschino cherries, your time has arrived. Try this delight with a syrup of

sweet almond liqueur inside and garnished with neon red cherries on top.

Nutr. Assoc. : 0 0 0 0 0 0 5403 0 0 0 0 0 2044 0 0 0 0 0 2044 0 0