MINI AMARETTO CAKES

By ozzie

Ingredients

• 3/4 cup butter
• 3 eggs
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla
• 1/4 teaspoon ground nutmeg
• 3/4 cup sugar
• 1/4 cup amaretto
• 1 teaspoon lemon peel, finely chopped
• 1/3 cup sugar
• 1/4 cup water
• 2 tablespoons brown sugar
• 2 tablespoons light corn syrup
• 1/2 cup amaretto

Preparation

Step 1

1. Generously grease and flour one 6 cup tube pan or mini tube pans (6- 4 inch cakes) let butter and eggs stand at room temp 30 min. In bowl stir together flour, baking power, nutmeg. In large bowl beat butter with electric mixer at medium speed 30 seconds. Beat on medium-hi speed add 3/4 cup sugar 2 tablespoons at a time for 6 minutes until light and fluffy. Stir in 1/4 cup amaretto, lemon peel, vanilla, add eggs one at a time, beat 1 minute after each addition. Gradually add flour mix into butter mix beat med-low speed until combined. Pour batter into pan(s) bake at 325 degrees. 20-25 minutes 4 inch pan.....40-45 minutes 6 cup pan.
Insert toothpick, till it comes out clean. Cool on rack 10 minutes, remove from pans cool thoroughly on racks. Prick fluted top and sides of each cake generously with tines of fork.



2. SYRUP
Combine 1/3 cup sugar/water/brown sugar/corn syrup in pan, cook stir medium heat until bubbly, sugar is dissolved remove stir in 1/2 cup amaretto cool 5 minutes. Dip fluted top sides of each cake into syrup. Place on rack above cookie sheet, spoon brush reusing all syrup. CO NOT LAYER CAKE. Wrap in plastic wrap.

Chill fluted sides up for 3 weeks.