• Cooking Time: 20
  • Servings: 24
  • Preparation Time: 45



  • 3/4 cup butter
  • 3 eggs
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/4 cup amaretto
  • 1 teaspoon finely shredded lemon peel
  • 1/2 teaspoon vanilla
  • 1/3 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons light-colored corn syrup
  • 1/2 cup amaretto


  • Allow butter and eggs to stand at room temperature 30 minutes.
  • Generously grease and flour six 4-inch fluted tube pans or one 6-cup fluted tube pan.
  • Combine flour, baking powder, and nutmeg; set aside.
  • In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Beat on medium-high speed, adding the 3/4 cup granulated sugar, 2 tablespoons at a time, about 6 minutes or until mixture is very light and fluffy.
  • Stir in the 1/4 cup amaretto, lemon peel, and vanilla. Add eggs, 1 at a time, beating for 1 minute after each additional and scraping bowl often. Gradually add flour mixture to egg mixture, beating on medium-low speed just until combined. Pour into prepared pans.
  • Bake in a 325 degree F oven for 20 to 25 minutes for the 4-inch pans (40 to 45 minutes for the 6-cup fluted pan) or until a wooden toothpick inserted near the center(s) comes out clean. Cool in pans on wire racks for 10 minutes.
  • Remove from pans. Cool thoroughly on rack(s). Prick fluted top and sides of each cake generously with tines of a fork.
  • For syrup, in a medium saucepan combine the 1/3 cup granulated sugar, the water, brown sugar, and corn syrup. Cook and stir over medium heat until bubbly and most of the sugar is dissolved; remove from heat. Stir in 1/2 cup amaretto. Cool for 5 minutes.
  • Dip fluted top and sides of each cooled 4-inch cake into syrup. Place cakes on wire racks above a large tray or baking sheet. Spoon or brush as remaining syrup over tops of cakes. (If using 6-cup pan, do not dip cake into syrup. Place cake on wire rack over tray or baking sheet; spoon or brush syrup over top and sides of cake, reusing syrup on tray.) Cool cake(s).
  • Wrap cakes individually in plastic wrap or cellophane; shill, fluted side up, for up to 3 weeks. (or, transfer to a tightly covered container and chill for up to 3 weeks.)
  • calories: 157, total fat: 7g, saturated fat: 2g, cholesterol: 34mg, sodium: 78mg, carbohydrate: 20g, fiber: 0g, protein: 2g, vitamin C: 0%, calcium: 1%, iron: 3%

Categories: Cake  Christmas  Dessert  It's Complicated  Oven  Sweet 
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