Liqueur is a staple at my house but that’s because I love to bake with it. I may be of the rare few who visit their local liquor store with a recipe for something sugary-sweet tucked away in my purse. Don’t get me wrong. I like to drink the stuff (the sweet girly drinks with paper umbrellas and fruit threaded onto mini swords are my favorite), but I guess I bake more often than I drink.
I use the almond-tasting, amaretto liqueur Disaronno in my baking quite often.
This recipe has been modified from the Taste of Home Pistachio Bundt Cake recipe.
Do you have a favorite baking recipe that uses liqueur?
Amaretto Pistachio Cake
- 15.25 oz yellow cake mix, for 13×9 pan size
- 6.8 oz instant pistachio pudding mix, 2 small boxes (3.4 ounces each)
- ½ cup water
- ½ cup amaretto liqueur, or substitute with ½ cup water plus 1 tablespoon almond extract
- 4 eggs
- ¾ cup vegetable oil
- 1 cup powdered sugar
- 1 tablespoon unsalted butter, softened to room temperature
- 2 tablespoons milk, room temperature
- 1 tablespoon amaretto liqueur, or substitute with ½ teaspoon almond extract
- ½ cup finely chopped pistachios, optional
- Heat oven to 350°F. Grease Bundt pan (spray and sprinkle in some flour) or a 9×13 cake pan.
- In a large bowl, combine the cake mix, pudding mixes, water, amaretto liqueur, eggs and vegetable oil. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
- Pour into greased pan. For 9×13 pan or Bundt pan, bake at 350° for 60-70 minutes or until cake tester comes out clean. Let cake rest in pan for 10 minutes. Invert onto cooling rack and remove from Bundt pan. Cool completely.
- Combine powdered sugar, butter, milk and amaretto in a small mixing bowl. Beat on low speed until combined. Add more milk to reach desired consistency. Drizzle over cake. Lightly sprinkle with chopped pistachios.
All text and images © Staci Mergenthal • Random Sweets