Directions. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 2 tablespoons of the amaretto; blend together well. Pour batter into the prepared pan. Bake in preheated oven for 40 to 45 minutes,...
Disaronno is 28% abv and many alternatives are much lower (20%). This difference is especially important when it comes to the Amaretto sour listed here, as the recipe has been developed with a 28% Amaretto in mind. It’s well worth hunting one out.
Bake at 325 degrees for 1 hour and 15 minutes or until a wooden pick inserted into the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from the pan, and let cool completely on the wire rack. Combine the remaining 1/4 cup of amaretto, marmalade, and preserves in a small saucepan.
The cake is very moist and smooth. The amaretto glaze, which had penetrated toothpick depth, created a darker ribbon through the bottom of the cake. I will admit that a couple of bites were so soaked in amaretto that it was a bit overwhelming. Perhaps next time I will rethink that extra bit of amaretto in the glaze.