Amaretto Pound Cake with Flambeed Pineapple

Name: Amaretto Pound Cake with Flambeed Pineapple
Ingredients: 8 tablespoons (1 stick) unsalted butter, softened, plus more for loaf pan; 1.5 cups all-purpose flour, plus more for dusting; 0.5 cup almond flour; 1 teaspoon baking powder; 1 teaspoon salt; 1.25 cups sugar; 3 large eggs; 1 teaspoon pure vanilla extract; 0.5 teaspoon pure almond extract; 0.5 cup milk; 0.5 cup amaretto (almond-flavored liqueur); Flambeed Pineapple

By

Martha Stewart Editors

Updated on January 16, 2019

Servings:

12

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.

Ingredients

8 tablespoons (1 stick) unsalted butter, softened, plus more for loaf pan
1 ½ cups all-purpose flour, plus more for dusting
½ cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1 ¼ cups sugar
3 large eggs
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
½ cup milk
½ cup amaretto (almond-flavored liqueur)
Flambeed Pineapple

Directions

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.
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.
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.
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.