Cupcakes, cake, pie

Amaretto Pistachio Cakes

Liqueur is a staple at my house but that’s because I love to bake with it. I may be of the rare few who visit their local liquor store with a recipe for something sugary-sweet tucked away in my purse. Don’t get me wrong. I like to drink the stuff (the sweet girly drinks with paper umbrellas and fruit threaded onto mini swords are my favorite), but I guess I bake more often than I drink.

I use amaretto liqueur in my baking quite often and a few people have asked me lately what it is. It’s an almond-tasting liqueur. Disaronno® is the brand I usually use.

This recipe has been modified from the Taste of Home Pistachio Bundt Cake recipe.

{Amaretto Pistachio Cakes}

For the cakes:

1 package yellow cake mix (13 x 9 cake pan size)

2 packages (3.4 ounces each) instant pistachio pudding mix

1/2 cup water

1/2 cup amaretto liqueur

4 eggs

3/4 cup vegetable oil

For the white drizzle:

1 cup powdered sugar

1 tablespoon butter, softened

2 tablespoons milk

1 tablespoon amaretto liqueur

1/2 cup finely chopped pistachios

Grease a cake pan. I used my Pampered Chef Stoneware Mini Fluted Pan which makes six mini bundt cakes but you could use any type of pan you wishmuffins, mini loaves, square muffins, regular bundt pan, etc.

In a large bowl, combine the cake mix, pudding mixes, water, amaretto liqueur, eggs and vegetable oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Pour into the greased pan(s). Bake at 350° for 30-35 minutes, if you are baking small cakes, or until cake tester comes out clean. Just watch them closely so you can adjust your baking time to the pan size you are using. If you are baking one cake in a bundt pan or 13 x 9 pan, bake for 60-70 minutes.

Cool completely.

To make the amaretto drizzle, combine the powdered sugar, butter, milk and amaretto in a small bowl. Mix on low speed until combined. Add more milk to reach desired consistency. Drizzle over cake. Lightly sprinkle with chopped pistachios.

Do you have a favorite baking recipe that uses liqueur?

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0 Comments

  1. You are so funny!! ;o) I hope you make it sometime. See Marie’s suggestion below about using pistachio butter instead of pudding–I’m guessing that would make it even better. Cheers!

  2. That’s awesome! Your cookbooks (http://www.spiritedbaker.com/) sound very yummy. I have not thought of pistachio butter–have never heard of it actually, but it sounds way more delicious than dry pudding mix. I may have to put in a special request in our town’s one grocery store. Thank you so much for the tip, Marie! Staci

  3. I do have a favorite recipe that uses liqueur. A whole bunch of them, actually, so I wrote a cookbook about it! (The Spirited Baker), LOL

    These look lovely. I hadn’t thought of combining amaretto and pistachios – have you ever considered using pistachio butter instead of pudding mix? That’s what I use whenever I want pistachio flavor in whatever I’m making (white chocolate pistachio truffles, for instance. Yum!

  4. OMG! Amaretto is my favourite drink! I don’t like the taste of liquor but I love the taste of this liqueur. Served straight up with lots of ice 🙂

    Pistachios are also one of my favourite nuts, right up there with cashews.

    I think this cake was made for me! Thanks so much for posting the recipe. It looks as delicious as it is beautiful!

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