Amaretto Kissed Raspberry Bundt

Indulge in the exquisite pleasure of this stunning Raspberry Amaretto Bundt Cake. A true masterpiece of baking, this dessert is celebrated for its incredibly moist, dense crumb and the vibrant burst of fresh raspberries, all beautifully complemented by the rich, nutty notes of Amaretto liqueur. This isn’t just a cake; it’s an experience, promising perfect results every time you bake it with our expert tips.

Elevate your dessert repertoire with this extraordinary Raspberry Pound Cake. The harmonious blend of Amaretto, classic vanilla, aromatic almond extract, and the unique citrus-floral whispers of Fiori di Sicilia flavoring transforms a simple Bundt into an unforgettable treat. It’s an ideal choice for any gathering, from casual brunches to elegant dinner parties, promising to impress with its sophisticated flavor profile and stunning presentation.

Raspberry Amaretto Bundt Cake on a cake plate with fresh raspberries.

Contents

Why This Raspberry Amaretto Bundt Cake is a Must-Bake

If you’re searching for a dessert that combines elegance with ease, look no further. This Raspberry Amaretto Bundt Cake stands out for several compelling reasons:

The signature fine crumb and dense, yet tender, texture of a traditional pound cake create an incredibly satisfying dessert experience. Unlike lighter, airy cakes, a pound cake offers a substantial bite that truly showcases its rich flavors.
Designed to serve approximately 12 people, this Bundt cake is a fantastic option for entertaining. It offers the impressive presentation of a gourmet dessert without the intricate steps or time commitment often required for multi-layered cakes or individually portioned cupcakes. It’s a perfect solution for stress-free hosting.
This cake truly shines during spring and summer, when fresh raspberries are at their peak. Plump, sweet, and bursting with flavor, these seasonal berries are the star, providing a delightful contrast to the rich cake base. However, with quality frozen raspberries, you can enjoy this exquisite cake year-round.

The inspiration for this delightful Raspberry Cake recipe came from a cherished and wonderfully witty friend, Janet, of “From Cupcakes to Caviar.” Her culinary creativity and entertaining stories are always a source of joy. Be sure to explore her fabulous recipes and enjoy a good laugh while reading her engaging blog posts, where you’ll find inspiration to drool over!

Essential Ingredients for Your Perfect Bundt Cake

Crafting the perfect Raspberry Amaretto Bundt Cake begins with understanding the role of each ingredient. Quality and preparation are key to achieving that signature dense yet tender crumb and exquisite flavor.

Kitchen Staples: Sugar and All-Purpose Flour – These form the backbone of your cake. Use good quality, fresh ingredients. The sugar contributes not only sweetness but also aids in moisture retention and structure, while the all-purpose flour provides the necessary framework for the cake’s dense texture.
Butter – Opt for unsalted butter to control the overall saltiness of your cake. It is absolutely crucial for your butter to be at true room temperature. This allows it to cream smoothly with the sugar, incorporating air and creating a light, fluffy base that is essential for a tender pound cake. Cold butter will not emulsify properly, leading to a lumpy batter and a less desirable texture.
Cream Cheese – Also vital to be at room temperature. Cream cheese contributes an incredible richness and a subtle tang that balances the sweetness of the cake. It adds to the moistness and yields a velvety crumb. Just like butter, cold cream cheese will resist blending, resulting in a non-homogeneous batter.
Amaretto Liqueur – This sweet Italian liqueur, known for its distinct almond flavor, originated in Saronno. Amaretto is more than just a flavoring agent; the alcohol itself acts as a flavor enhancer, deepening the profiles of the other ingredients. Rest assured, the alcohol will evaporate completely during the baking process, leaving behind only its magnificent aroma and taste.
Vanilla Extract – Always reach for pure vanilla extract, not imitation. The difference in flavor is profound. Vanilla provides a warm, comforting baseline note that complements both the fruit and the almond liqueur beautifully, adding depth and complexity to the overall taste.
Almond Extract – A powerful flavor that pairs exquisitely with raspberries and amplifies the Amaretto. A little goes a long way, so measure carefully. It truly brings out the nutty essence that makes this cake so special.
Fiori di Sicilia Flavoring – This unique Italian extract, often used in traditional Panettone, is a secret weapon for an extraordinary flavor. As discussed in the FAQs below, it offers a harmonious blend of citrus (orange/lemon) and vanilla notes, often with subtle floral or woodsy undertones, creating an aroma that is truly intoxicating and elevates the cake to gourmet status.
Eggs – Like your butter and cream cheese, eggs should be at room temperature. Room temperature eggs emulsify much more effectively into the batter, ensuring a smooth, cohesive mixture and contributing to the cake’s fine, consistent crumb. If you’re short on time, simply place the eggs in a bowl of very hot tap water (never boiling) for about 5-10 minutes to quickly bring them to temperature.
Fresh Raspberries – For the best flavor and texture, select plump, firm berries that are brightly colored and show no signs of mold or spoilage. Fresh raspberries are tender and burst with sweet-tart juice, providing delightful pockets of flavor throughout the cake. Handle them gently to avoid crushing.

Raspberry Amaretto Bundt Cake slice on a small white pedestal.

Expert Tips for Baking Your Best Raspberry Pound Cake

This Raspberry Pound Cake recipe embodies the classic characteristics of a true pound cake: a satisfyingly heavy texture with an impeccably dense and fine crumb. The aroma alone as it bakes is nothing short of heavenly. Even my husband, Bill, who typically prefers simpler vanilla flavors, was absolutely smitten with this cake. He adores raspberries, but I confess I was uncertain if the more exotic flavorings (beyond just plain vanilla!) would appeal to him. Yet, after his first bite, he raved about it. I even sent a few slices with him on a trip to visit his family in Illinois, and they, too, became instant fans, proving its universal appeal.

PRO-Tip: Room Temperature Ingredients Are Non-Negotiable. As with almost all baked goods, starting with room temperature ingredients, especially butter, eggs, and cream cheese, is paramount. This isn’t just a suggestion; it’s a foundational step for success.
Why room temperature? Ingredients at a similar temperature emulsify much more easily and create a smooth, homogeneous batter. Cold ingredients will struggle to blend, leading to a lumpy batter and an inconsistent cake texture. You want a beautifully smooth batter, free of discernible pieces of butter or cream cheese.
Follow the recipe’s instructions meticulously regarding the beating of each ingredient. The initial creaming of sugar and butter is where you incorporate air, beating until the mixture is very light and fluffy. This aeration is crucial for the cake’s initial rise and tender structure.
PRO-Tip: Mindful Mixing for Density. When you add the eggs, beat them just until they are incorporated. Over-beating at this stage can incorporate too much air, which is generally not desired for a dense pound cake.
Similarly, once you introduce the flour, mix only until it’s just combined. Again, the goal is to avoid incorporating excess air. More importantly, over-mixing flour can lead to over-development of gluten, resulting in a tough, chewy cake – great for yeast bread, but undesirable for a tender cake. Gentle mixing preserves the delicate texture.
PRO-Tip: Discover the Magic of Fiori di Sicilia. Have you experienced the enchanting aroma and flavor of Fiori di Sicilia yet? I recently rediscovered a bottle in my pantry, and its intoxicating scent – a complex blend of citrus and vanilla, with subtle floral notes – reminded me of its power. A small amount goes a long way, transforming cakes, cookies, and even pancakes. But starting with this award-winning Bundt cake is highly recommended to appreciate its unique contribution.
Regularly scrape the bottom and sides of your mixing bowl. Invariably, some batter adheres to the bowl and doesn’t get properly mixed. Scraping ensures all ingredients are uniformly incorporated, preventing dense spots or unmixed pockets in your finished cake.
To accurately check if your cake is done, use a toothpick or a thin wooden skewer. Insert it into the very center of the cake in a couple of different spots. If it comes out clean, or with just a few moist crumbs clinging to it, your cake is perfectly baked. If you see wet batter, continue baking for a few more minutes and retest.
Typically, a pound cake is cooled for 10-15 minutes in the pan before being inverted onto a wire rack. However, for this particular recipe, a portion of the Amaretto glaze is drizzled over the bottom of the warm cake while it’s still in the pan. The cake then cools completely within the pan before being inverted. This unique method allows the glaze to deeply permeate the cake, adding moisture and an intense burst of flavor.
Crucial Pan Preparation: For a successful release, proper pan preparation is essential. You must either rigorously prep your pan with a generous coating of butter and flour (or use a product like Baker’s Joy) or use a relatively new, high-quality non-stick Bundt pan. If you’re concerned about sticking, especially with an older pan, you can skip glazing the bottom of the cake while it’s in the pan. Instead, release the cake after 15 minutes of cooling and apply all the glaze to the top.
PRO-Tip: Saving a Stuck Cake. If your cake stubbornly refuses to release from the pan, don’t panic. Gently run a thin, blunt knife around the outer and inner edges of the cake to loosen it. Then, wrap the entire Bundt pan with a warm, moist towel for about 10 minutes. The warmth and moisture can help the cake contract slightly and release from the pan’s surface. Invert and try again.

Overhead view of Raspberry Amaretto Bundt Cake on a white, oval platter.

Frequently Asked Questions About Bundt Cakes

Why is This Cake Called a Pound Cake?

The name “pound cake” originated from the traditional recipe, which famously called for a pound each of butter, sugar, eggs, and flour. Over centuries, recipes evolved, incorporating additional flavorings, leavening agents, and ingredients like fresh fruit, dried fruit, nuts, and liqueurs. Despite these additions, pound cakes retain their signature dense texture and fine crumb, differentiating them from lighter, airier cake varieties.

What is Fiori Di Sicilia?

Fiori di Sicilia, which translates from Italian as “Flowers of Sicily,” is a unique and highly prized Italian extract. It offers a complex and aromatic profile, typically featuring prominent notes of vanilla and orange, often complemented by subtle floral and/or woodsy undertones. It is a traditional ingredient in Italian holiday breads such as panettone and pandoro, but its exquisite flavor makes it a delicious and sophisticated addition to a wide range of other baked goods, including this delightful pound cake.

How Do You Store a Pound Cake?

To maintain the freshness and moisture of your cooled pound cake, ensure it is wrapped tightly in plastic wrap. If the cake contains no perishable ingredients (like fresh cream cheese frosting), it can be stored at room temperature for up to 3 days. For longer storage, or if perishable elements are present, the cake should be kept in the refrigerator. Always bring a chilled pound cake back to room temperature before serving to fully appreciate its texture and flavors.

Can You Freeze a Pound Cake?

Yes, pound cakes generally freeze exceptionally well. For optimal preservation and to prevent freezer burn, ensure the cake is wrapped airtight. A common method is to first wrap it securely in plastic wrap, followed by a layer of aluminum foil. Properly wrapped, a pound cake can be frozen for up to 3 months. To serve, thaw the cake overnight in the refrigerator, then allow it to come to room temperature before slicing. However, it’s worth noting that pound cakes made with fresh fruit, such as raspberries, may not freeze quite as beautifully, as the fruit can release moisture during the defrosting process, potentially affecting the cake’s texture.

Explore More Delicious Cake Recipes

If you’ve enjoyed this delightful Raspberry Amaretto Bundt Cake, you’re in for a treat! We have a curated collection of other incredible cake recipes that are sure to satisfy your sweet tooth and expand your baking repertoire. From rich chocolate to light and zesty options, there’s a cake for every occasion and every palate.

Chocolate Buttermilk Bundt Cake: A moist and decadent chocolate lover’s dream.
White Chocolate Bundt Cake: Elegant and subtly sweet, perfect for a refined dessert.
Almond Bundt Cake: For those who adore the nutty, comforting flavor of almond.
Kentucky Butter Bundt Cake: A rich, buttery classic with a wonderful glaze that soaks in.
Cheesecake Stuffed Bundt Cake: Two favorites combined into one incredible dessert.
Key Lime Pound Cake: Zesty and refreshing, a taste of the tropics.
Raspberry Crisp: If you’re looking for another way to enjoy fresh raspberries.
Discover even more delightful Cake Recipes for every celebration.

And for those seeking a wonderfully simple yet utterly delicious pound cake, our classic sour cream version is absolutely fabulous – a testament to the timeless appeal of a perfectly baked pound cake!

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The Recipe:

Raspberry Amaretto Bundt Cake

Prep Time
20 minutes

Cook Time
1 hour 35 minutes

Total Time
1 hour 55 minutes

Yield
12 servings

A dense, delectable Bundt cake loaded with raspberries and infused with Amaretto, almond extract and Fiiori de Sicilia!

Ingredients

1 ¼ cups butter, at room temperature
3 ounces cream cheese, at room temperature
2 ½ cups sugar
3 tablespoons Amaretto
1 tablespoon vanilla
1 ½ teaspoons almond extract
½ teaspoon Fiori Di Sicilia flavoring (optional)
2 ½ cups flour
½ teaspoon salt
6 eggs
2 cups fresh raspberries

Amaretto Glaze:

½ cup sugar
3 tablespoons butter
3 tablespoons Amaretto liqueur
1 tablespoon water

Instructions

Preheat oven to 325ºF (160ºC). Spray a 12-cup Bundt pan thoroughly with Baker’s Joy (or generously butter and flour it) and set aside.
In a large mixing bowl, combine the room temperature butter and cream cheese. Beat at medium speed until the mixture is light and creamy, ensuring to scrape down the sides of the bowl once if needed to ensure even mixing.
Gradually add the sugar to the butter and cream cheese mixture, beating at medium speed until the mixture is very light and fluffy. This step is crucial for incorporating air. Incorporate the Amaretto and the extracts, beating well until fully combined and fragrant.
Add the salt to the mixture. Then, gradually add the flour, keeping the mixer speed at low to prevent a cloud of flour from escaping. Beat just until the flour is blended into the batter, being careful not to overmix.
Add the eggs one at a time, beating just until each egg is blended into the batter before adding the next. Once eggs are incorporated, GENTLY fold in the fresh raspberries. While some slight crushing is unavoidable, try to minimize damage. Gently spoon the finished batter into the prepared Bundt pan. Once all the batter is in the pan, firmly bang the pan on your countertop a few times to release any trapped air bubbles.
Bake at 325ºF (160ºC) for 65 to 95 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with only a few moist crumbs.
While the cake is nearing completion, prepare the luscious Amaretto glaze.
In a small saucepan, combine all the glaze ingredients: sugar, butter, Amaretto liqueur, and water. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is dissolved. Remove from heat and set aside until the cake is ready.
Once baked, remove the cake from the oven and place the Bundt pan on a wire cooling rack. Carefully spoon about half of the warm Amaretto glaze over the bottom of the cake (which is currently the top as it sits in the pan), allowing it to soak in gradually. Let the cake cool completely in the pan on the rack. Once cooled, invert the cake onto a serving platter.
Reheat the remaining glaze gently. Spoon the rest of the warm glaze over the inverted cake, allowing it to soak in slowly with each addition, creating a beautifully moist and flavorful finish.

Notes

Recipe adapted from Southern Living and From Cupcakes to Caviar.

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