Ricotta Orange Pound Cake

I found this in the latest Food Network Magazine...it's Giada DeLaurentiis' recipe.  I am sending Chris to Binny's to get the Amaretto...a splash for the recipe and a splash for Kath!

3/4 C. unsalted butter at room temperature, plus more for greasing the pan
1 1/2 C. cake flour
2 1/2 tsp. baking powder
1 tsp. kosher salt
1 1/2 C. whole milk ricotta
1 1/2 C. plus 1 tbsp. granulated sugar
3 large eggs
1 tsp. vanilla extract
1 orange, zested
2 tbsp. Amaretto
Confectioner's sugar for dusting

Preheat the oven to 350 degrees. Grease a loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend.

Using a mixer, cream the butter, ricotta, and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs, one at at time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the edges of the pan; 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

I am going to try this in my mini loaf pans as well. We'll see how it goes.---I can report that the recipe did not work in the mini loaf pans...it was a mess.  I am kind of bummed.