- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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- Generously grease and flour eight 4-inch fluted tube pans or twenty 2 1/2-inch muffin pans.
- Let butter and eggs stand at room temperature for 30 minutes.
- Stir together flour, baking powder and nutmeg.
- In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add 1 cup of the sugar, 2 Tbsp at a time, beating on medium-high speed about 6 minutes or until mixture is very light and fluffy. Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often. Stir in 1/3 cup of the Amaretto, the lemon peel, and vanilla. Gradually add flour mixture, beating on medium-low speed just till combined. Pour batter into prepared pans.
- Bake at 325° F for 20 to 25 minutes for 4-inch pans, 22 minutes for muffin pans, or until a wooden pick inserted near center comes out clean. Cool on rack 10 minutes. Remove cakes from pans. Cool thoroughly.
- Prick fluted top and sides of each cake or top and sides of each cupcake generously with tines of a fork.
- For syrup, in saucepan combine remaining sugar, brown sugar, corn syrup, and1/2 cup water. Cook and stir over medium heat until bubbly and sugar is dissolved; remove from heat. Stir in remaining Amaretto. Cool 5 minutes.
- Dip top and sides of each cake or top and sides of each cupcake into syrup. Place on wire rack above a baking shee Tbsp Spoon or brush remaining syrup over tops of cakes. Cool. Wrap cakes individually in plastic wrap; chill up to 3 weeks. (Or, transfer to a tightly covered container and chill up to 3 weeks.)
- For giving, place the individually wrapped cakes in a tissue-paper-lined box. or place on foil-covered cardboard and over-wrap with cellophane.
Servings: 8 miniature cakes or 20 cupcakes
Submitted by: Recipe Group Member
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