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Cherry Almond Amaretto Loaf Cake

Cherry Almond Amaretto Loaf Cake: A Delightfully Rich Treat

This Cherry Almond Amaretto Loaf Cake is a moist and buttery dessert featuring sweet cherries and amaretto liqueur.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Fluff, spoon, and level for accurate measurement.
  • 1 cup Almond Flour Finely ground almonds can be used as a substitute.
  • 1 cup Granulated Sugar Essential for a perfect pound cake.
  • 2 teaspoons Baking Powder Ensure it’s fresh for a great rise.
  • 1 teaspoon Coarse Kosher Salt Cut the amount in half if using table salt.
  • 4 Large Eggs Acts as a binder and adds moisture.
  • 1 cup Whole Milk Swap with almond milk for a dairy-free twist.
  • 1/2 cup Amaretto For a non-alcoholic version, use more almond extract and milk.
  • 1/2 cup Unsalted Butter Melted for easy mixing.
  • 1 teaspoon Vanilla Extract Opt for natural for the best quality.
  • 1 teaspoon Almond Extract A high-quality extract is highly recommended.
  • 1 cup Fresh Cherries Pit and chop before mixing in the batter.
For the Buttercream Frosting
  • 1/2 cup Unsalted Butter Ensure it’s softened for smooth mixing.
  • 1/4 cup Cherry Jam Various fruit jams can substitute.
  • 2 cups Powdered Sugar Sift to prevent lumps.
  • 1 teaspoon Meringue Powder Helps stabilize frosting (optional).
  • 1/2 cup Fresh Cherries For decorating the cake.

Equipment

  • Loaf Pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and prepare a loaf pan with parchment or non-stick spray.
  2. In a large mixing bowl, whisk together all-purpose flour, almond flour, granulated sugar, baking powder, and coarse kosher salt.
  3. In another bowl, whisk together eggs, whole milk, amaretto, melted butter, vanilla extract, and almond extract until smooth.
  4. Gently fold the wet ingredients into the dry ingredients, then fold in the chopped cherries.
  5. Pour the batter into the prepared loaf pan and bake for 55 to 60 minutes until a toothpick comes out clean.
  6. Cooling in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  7. While the cake cools, make the buttercream by beating butter with cherry jam, then gradually add powdered sugar and other ingredients.
  8. Once the cake is cool, frost the top generously with the buttercream and decorate with fresh cherries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Use room temperature eggs for a better texture and accurate measuring of flour to avoid a dry cake. Let the cake cool completely before frosting to prevent melting.

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