Any dessert with amaretto has got to be good; that's my thought on the matter!
Cake:
3 cups cake flour
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
¼ cup amaretto liqueur
12 tablespoons unsalted butter
2 cups granulated sugar
5 eggs
1 ½ tablespoons finely chopped orange zest
Glaze:
¼ cup firmly packed brown sugar
2 tablespoons water
1 tablespoon amaretto liqueur
4 tablespoons unsalted butter
Have all ingredients at room temperature. Position rack in lower third of oven; preheat to 350. Grease and flour a bundt pan and tap out excess flour.
To make cake, over a sheet of waxed paper, sift together flour, baking powder, and salt; set aside. In a small bowl, combine milk and amaretto; set aside.
In an electric mixer fitted with the flat beater, beat butter on medium speed until creamy and smooth, 1 to 2 minutes. Add granulated sugar, beat until light and fluffy, about 5 minutes, occasionally scraping down sides of bowl. Add eggs one at a time, beating well after each addition. Reduce speed to low; add flour mixture in three additions, alternating with milk mixture and beginning and ending with flour. Beat each addition until just incorporated, occasionally scraping down sides of bowl. Fold in orange zest.
Spoon batter into prepared pan, spreading so sides are higher than center. Bake until a toothpick inserted into center comes out clean, about 1 hour. Transfer to a wire rack; let cake cool upright in pan 15 minutes.
Meanwhile, make glaze. In a small bowl, combine brown sugar, water and amaretto, set aside. IN a small fry pan over medium heat, melt butter, then cook until solids separate and settle on pan bottom, about 3 minutes. Continue to cook until solids begin to brown, about 3 minutes more; do not let them burn. Remove from heat, let cool 1 minute, then stir in brown sugar mixture.
Tap pan gently on a work surface. Set rack over a sheet of waxed paper, invert pan onto rack and lift off pan. Brush warm cake with glaze. Let cake cool completely before serving. Dust with confectioners’ sugar just before serving.