I got a request for my recipes for Amaretto cake and Rum cake, and thought: easy posts!

Although I generally dislike cake, I do like these cakes, because they are extremely moist.

Amaretto Cake
Cake:
4 eggs (room temperature)
1 cup butter (softened)
2 cups sugar
1 tsp vanilla
2 tbsp lemon zest
1/4 tsp salt
3 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups heavy cream
Amaretto Syrup:
3 cups sugar
3/4 cups corn syrup
1 1/8 cup water
1 3/4 cup amaretto

Preheat oven to 350 F.

Butter and flour a bundt cake pan or a tube cake pan.

Beat butter until creamy. While butter is being beaten, whisk together dry ingredients. Beat in sugar until light and fluffy. Beat in eggs. Add vanilla and lemon zest. Add half the flour mixture. Mix. Add half the cream. Mix. Add rest of ingredients. Mix.

Bake cake at 350 F for 60 to 75 minutes.

Cool cake for 5 minutes.

While the cake is baking, make the amaretto sauce. Combine sugar, water, and corn syrup in a saucepan. Heat until simmering. Do not stir until syrup is at a full boil. Boil until liquid is clear (sugar id dissolved). Cool for five (5) minutes. Carefully stir in Amaretto.

After cake as cooled for 5 minutes, carefully turn out cake from the pan, then carefully return the cake to the pan. With a bamboo skewer or similar tool, poke holes through the cake. Poke a lot of holes, because there is a lot of syrup. Slowly pour the syrup over the cake. It may take awhile to absorb. Allow cake to sit for a couple hours, then you can remove the cake from the pan again. Wrap.

This cake freezes extremely well.