28 January, 2012

Italian Amaretto Cake | Marsha Wallace Lawson

This cake was a winner in the Austin Statesman 1996 “Christmas Cookin’” contest. According to Food Editor Kitty Crider, the recipe from Marsha Wallace Lawson (Pflugerville, TX) was very popular with readers, and she kindly gave it to food blogger Anna who re-published it at Cookie Madness.

Italian Amaretto Cake with
Italian Cream Cheese Frosting ingredients
Makes 1 large cake
For the cake:
5 eggs, separated
2.5 cups sugar (divided use)
1 cup butter, softened
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
1 tsp coconut extract
2 tsp baking soda
1 cup buttermilk
1/2 cup Amaretto liqueur
3 cups flour
1 cup chopped pecans
1 cup coconut

For the frosting:
3/4 cup butter, softened
12-oz cream cheese
1 tsp vanilla
4 to 5 cups powdered sugar
1/4 cup Amaretto liqueur


Preheat oven to 325ºF. Grease and flour 3 (9-inch) cake pans and set aside.

Make the cake:  Using an electric mixer, beat egg whites until soft peaks form. Slowly add 1/2 cup of the sugar and beat until stiff peaks form. Set aside.

Cream butter, the remaining sugar, salt, baking powder, and extracts; add the yolks, 1 at a time, beating well after each.

Stir baking soda into buttermilk. Alternately, add buttermilk and Amaretto with flour to the creamed butter mixture, beginning and ending with flour. Fold in egg white mixture, then pecans and coconut.

Pour batter into the prepared pans. Bake in preheated oven for about 40 minutes, or until cakes test done.

While the cake is baking, make the Italian Cream Cheese Frosting. Cream the butter, cream cheese and vanilla. Gradually add powdered sugar and amaretto, beating until frosting reaches spreading consistency.

Remove cakes from oven and cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost cake; store in refrigerator.

1 comment:

  1. This is my all-time favorite cake recipe. I cut it out from the Austin American Statesman in the 1990's and continue to make it. If you love great cake, try this recpe. Thanks to Mrs Lawson for sharing it!