I make mini loaves for my co-workers at Christmas time. This would be a lovely addition to my repertoire. If you ever want to invest in your baking habit; buy mini loaf pans. I have several. Also, I should probably invest in a large bottle of Amaretto...I buy the airplane sized bottles for my baking and the clerks at the liquor store eye me as if I have a drinking problem. ;-)
4 eggs
1 C. sugar
1/2 C. water
1/2 C. Amaretto
1/2 C. canola oil
1/4 C. butter, melted
2 C. all purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 C. sliced almonds
Glaze:
1/2 C. sugar
1/2 C. water
1/4 C. butter, cubed
1/4 C. Amaretto
Preheat oven to 325 degrees. Grease and flour 4 mini loaf pans.
In a large bowl, beat eggs, sugar, water, Amaretto, oil and melted butter until well blended. In another bowl, whisk the flour, baking powder and salt; gradually beat into egg mixture. Stir in the almonds.
Transfer to prepared pans. Bake 35 to 40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Meanwhile, for glaze, combine sugar, water and butter in small saucepan; bring to a boi. Cook and stir 3 mintues. Remove from heat; stir in Amaretto.
Remove cakes from oven; cool in pans or on a wire rack 5 minutes. Pour glaze over cakes while in pans; let stand until the glaze is absorbed, about 30 minutes. Remove cakes from pans. Store cooled cakes, covered in the refrigerator.
Per serving: 217 calories, 11g. fat, 45mg. cholesterol, 188mg. sodium, 24g. carbs. 1g. fiber, 3 g. protein
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