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Amaretto Pound Cake with Flambeed Pineapple

Pound cake that's been doused with amaretto creates an extra rich and moist dessert; pineapple slices flambeed in more amaretto make a luscious topping.

  • Servings: 12

Source: Martha Stewart Living, November 2004


  • 8 tablespoons (1 stick) unsalted butter, softened, plus more for loaf pan
  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup milk
  • 1/2 cup amaretto (almond-flavored liqueur)
  • Flambeed Pineapple


  1. Preheat oven to 325 degrees. Butter a 5-by-10-by-2 1/2-inch loaf pan, and line with parchment paper. Butter lining; dust with all-purpose flour, tapping out excess.

  2. Whisk together both flours, baking powder, and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Add eggs, one at a time; mix until smooth. Mix in extracts. With mixer on low speed, mix in reserved flour mixture in three additions, alternating with two additions of milk; mix until smooth.

  3. Pour batter into prepared pan. Bake until a cake tester inserted into center comes out clean, about 1 hour. Transfer cake in pan to a wire rack. Poke holes all over top of cake with a wooden skewer. Pour liqueur on top; let cool completely.

  4. Invert cake to unmold; peel off parchment, and reinvert. Just before serving, cut cake into 3/4-inch slices, and top with flambeed pineapple and sauce.

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