Raw, adjective: 10. not diluted, as alcoholic spirits: raw whiskey.

Please find herein the hard-hitting photojournalism expose, "Waiting for the Amaretto Cake to Bake." Also known as, "This is me after rolling out of bed this morning after bartending late last night to make a cake for my people." Watch out, Diane Arbus; here I come.

Yeah, so anyway, I've got a couple of stellar friends with birthdays this weekend, both of whom happen to share an ironic predilection for amaretto. And something that those nearest and dearest to me know - a shadow side up there with the parts of me that secretly really really love to clean - is that I am approximately 9% Betty Crocker. It's a strange balance when you factor in the rest of me that is roughly 27% Gloria Steinem, 19% Julie Andrews, 18% Marla Singer, 15% Tibetan monk, 7% Vince Vaughn, and 5% Jack LaLanne. But somehow the Betty Crocker always comes out. Usually it's around the holidays, when I am officially the Cupcake Queen, but over the years I have slowly amassed a decent collection of bakeware and cookie cutters just for times like this, when I have people who desperately NEED to be baked for and happen to have run across a recipe that is beyond perfect for them.

So this morning I rolled out after a late one shaking martinis last night and headed to Big Apple around the corner, where my purchase of (1) bigass bottle of Disaronno and (1) Pistachio Lara Bar probably had to be the weirdest thing a strange chick has bought at 9am on a Saturday, but anyway, yeah. I cranked Jeff Buckley up in the kitchen and tooled up the coffee pot and got my Betty Crocker on. There are few ways I'd rather be spending a Saturday morning than with a yellow cake mix, a bizarro ghetto-fabulous recipe, and Jeff wailing "Lilac Wine" on repeat in the background.

So now we'll let the cake cool (amaretto glaze drizzled and set), run to yoga, and hopefully when I get back it'll actually come out of the Bundt pan I picked up yesterday at Brownie's Hardware. Also, I now have a ridiculous bottle of amaretto that will sit untouched in my liquor cabinet for the next 7 years, so if any of you are fans, let me know and we'll whip up a few more of these puppies. Or you can just come over for some Disaronno on the rocks.

UPDATE, 2:45pm:
Cake came out of the pan! Kitchen smells delish. I whipped up a quick amaretto icing with confectioners' sugar and amaretto and added a little almond extract for flavor, and drizzled that over the top to make it a little more aesthetically pleasing. Check it.

1 (18.25 ounce) package yellow cake mix
4 eggs
1 (5.1 ounce) package instant vanilla pudding mix
2 tablespoons amaretto liqueur
1/2 cup water
1/2 cup vegetable oil
1/4 teaspoon almond extract
1/2 cup amaretto liqueur
1 cup sifted confectioners' sugar

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, or until a toothpick inserted into the center of cake comes out clean. Remove cake from oven and while it is still warm, poke holes in the surface. Drizzle with the Amaretto Glaze, ensuring that some of the glaze fills the holes. Let the cake cool for at least 2 hours before removing from the pan. To make Amaretto Glaze: Sift the confectioners' sugar, and combine it with the remaining 1/2 cup amaretto. Blend until smooth. Add more amaretto as needed.

Recipe courtesy allrecipes.com


Claudia said…
Love it! Photos are amazing. Almost makes me want to work tonight, wait, no not really, but I do wish I could see their faces. Nice work.
Your bruva said…
Ah, miss you Roch

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