This sweet and moist amaretto almond pound cake is irresistible when served warm with a drizzle of the buttery amaretto sauce on top! Perfectly dense, each slice of this almond pound cake is somehow better than the last.
Why You’ll Love This Amaretto Almond Pound Cake Recipe
Are you looking for the best poundcake recipe ever? Well guess what, I have it for you! I know you might have heard that before, but I promise, this Almond Amaretto Pound Cake is AMAZING.
- Dense & Moist: Using a classic pound cake recipe that guarantees a melt-in-your-mouth texture. Every bite is dense, pure buttery bliss!
- Double Dose of Almond: Bursting with both almond extract and amaretto liqueur, this cake delivers a rich and complex almond flavor that’s truly irresistible.
- Warm Amaretto Glaze: The finishing touch of a warm amaretto glaze elevates this almond pound cake to new heights. It adds an extra layer of almond flavor and a touch of decadence.
- Crowd Pleaser: I have now made this cake well over a dozen times and every single time it has been a massive hit. People literally BEG for the recipe!
Love pound cakes? Try this RumChata pound cake, fruity lime blueberry pound cake or festive eggnog pound cake!
What You Will Need
A handful of standard baking ingredients and a little almond extract and amaretto are all you need. Scroll down to the recipe card for exact amounts.
Amaretto Almond Pound Cake
- Milk: Use whole milk, or you can use buttermilk instead.
- Vinegar: White vinegar is whisked into the milk, skip this ingredient if using buttermilk.
- All-Purpose Flour
- Baking Soda
- Salt
- Butter: If using salted butter, only add an additional 1/4 teaspoon salt.
- Granulated Sugar
- Eggs
- Extract: I like to use both almond extract and vanilla extract.
- Amaretto Liqueur: I use Disaronno.
Amaretto Sauce
- Butter
- Sugar: You will need both brown sugar and granulated sugar.
- Half and Half: For an even richer cream, you can use heavy cream instead.
- Amaretto Liqueur
Chef’s Tips & Tricks
- Make Ahead: If you need to make your sauce ahead of time, store it in the refrigerator and reheat it in the microwave in 30 second increments, stirring each time, until hot.
- Don’t Overmix: As with all pound cakes, resist the urge to overmix the batter. Once the dry and wet ingredients are just combined, stop mixing to prevent a tough crumb.
- Perfect Temperature Matters: Make sure all your ingredients are at room temperature before starting. This ensures even creaming and a smooth batter.
- Loaf Pan Love: A good quality loaf pan is essential for even baking. Invest in a pan with a heavy bottom that distributes heat evenly.
- Toothpick Test: Never underestimate the power of the toothpick! The best way to ensure your cake is done is to insert a toothpick into the center. If it comes out clean, you’re good to go.
Variations
- Add Cherries: Amaretto is a combination of almond and cherry flavors. You can add maraschino cherries directly to the batter, but be sure to dry them well with a paper towel first.
- Switch It Up: You can use any liquor that you would like. Rum is another good option!
How To Store
- Store: Wrap tightly or transfer to an airtight container. Store on the counter for up to 5 days. Store any leftover sauce in an airtight container in the fridge for up to a week.
- Fresh Baked Taste: For that freshly baked taste, warm a slice in the microwave for 10 seconds before serving.
- Freeze: Wrap each slice of pound cake tightly with plastic wrap and then a layer of foil. Freezer for up to 3 months. Let cake thaw to room temperature uncovered for best results.
Yield: 12 servings
Almond Amaretto Pound Cake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm buttery amaretto sauce. Serve the sauce on the side for dipping, or drizzle over the pound cake. Both are equally delicious.
Ingredients
Almond Amaretto Pound Cake
- 1 cup whole milk
- 1 tablespoon white vinegar
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 ¾ cup Dixie Crystals Extra Fine Granulated Sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- ¼ cup amaretto
Amaretto Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup Dixie Crystals Light Brown Sugar, packed
- ½ cup Dixie Crystals Extra Fine Granulated Sugar
- ⅓ cup half & half
- 3 tablespoons amaretto
Instructions
- Preheat oven to 325°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- In small bowl, whisk together milk and vinegar. Set aside. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla and almond until well combined. Beat in flour mixture alternating with milk and amaretto.
- Pour batter into prepared bundt pan. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- Amaretto Sauce: Combine the butter, brown sugar and granulated sugar in a small saucepan. Heat over medium heat, stirring often, until smooth. Add the cream and amaretto and bring to a simmer. Simmer for 5 minutes, stirring often. Remove from heat and let cool for 10 minutes.
- Serve pound cake warm drizzled with amaretto sauce.
Video
Notes
Store: Wrap tightly or transfer to an airtight container. Store on the counter for up to 5 days. Store any leftover sauce in an airtight container in the fridge for up to a week.
Fresh Baked Taste: For that freshly baked taste, warm a slice in the microwave for 10 seconds before serving.
Freeze: Wrap each slice of pound cake tightly with plastic wrap and then a layer of foil. Freezer for up to 3 months. Let cake thaw to room temperature uncovered for best results.
Make Ahead: If you need to make your sauce ahead of time, store it in the refrigerator and reheat it in the microwave in 30 second increments, stirring each time, until hot.
Don’t Overmix: As with all pound cakes, resist the urge to overmix the batter. Once the dry and wet ingredients are just combined, stop mixing to prevent a tough crumb.
Temperature Matters: Make sure all your ingredients are at room temperature before starting. This ensures even creaming and a smooth batter.
Nutrition
Serving: 1 slice, Calories: 646kcal, Carbohydrates: 91g, Protein: 6g, Fat: 28g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 186mg, Potassium: 121mg, Fiber: 1g, Sugar: 67g, Vitamin A: 886IU, Vitamin C: 0.1mg, Calcium: 62mg, Iron: 2mg
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Excellent recipe! Delicious!
It was a hit and the sauce took this cake to the next level!
This looks delicious. Im not sure what the purpose of the vinegar is though.
The vinegar is used for acidity for the milk to create a buttermilk substitute. You are welcome to use buttermilk in place of the milk and skip the vinegar, but most readers already have vinegar at home and this helps save you from buying an extra expensive ingredient at the store.
[…] Amaretto liquor is just that – a liqueur! It’s an Italian concoction that’s made from apricot kernels. The kernels are what actually gives the liqueur its bold almond flavor that’s so perfect for using in baking! If you have any left over, use it deliciously with recipes like Almond Amaretto Cheesecake and Almond Amaretto Pound Cake. […]
Can this cake be made Gluten Free? With Almond flour?
Hi Nancy! I haven’t tried it so I can’t answer that 100%, but usually almond flour and all purpose are not a 1:1 swap.
Hi Nancy this recipe works amazing with Nameste Gluten Free cup for cup flour substitute. I’ve also tried it with Bob’s Redmill cup for cup flour blend. Follow the recipe as listed and just sub out the flour.
Tried this recipe for Christmas Day! Thank you, this is a keeper recipe for sure!!! Everyone loved it
This cake turned out amazing! Originally I planned to make the sauce, but when I tasted the caramelized crust of amaretto I decided it didn’t need anything more.
Never tried this recipe
Can’t you just use buttermilk instead of milk and vinegar?
I had the same thought. Did you ever get a response or just try it?
Yes you can use buttermilk instead!
The first time I made this it was perfect, exquisite even. The 2nd time it bubbled over making a major mess (too much baking soda and/or too little flour). The 3rd it was a bit dry I guess I was trying to prevent the previous catastrophe. So I will be weighing the flour I use and try identify the sweet spot for that ingredient.
Why oh why with baking being such precise activity, do baking recipes rely on volume measurements for ingredients, when the density of flour can vary greatly depending on technique (as you clearly with your description of appropriate technique) and result in complete success or catastrophe using the same measured volume.
Does anyone have a good weight of flour for this recipe?
I used 410 grams of flour and the cake came moist and delicious. I also preheated the oven to 340 degrees then turned it down to 325 degrees as the recipe directs. The thinking being the initial extra heat would bring the cake pan up to temp without cooling the oven so much that the element would be so long as to overheat.
I have made this recipe and yes! It was a hit! I am a cake baker and pound cake is my favorite.
I have made this twice in a week and everyone absolutely loved it. I have had people ask me to make it for them for a special occasion. I graciously agreed and will includ the recipe. Thank you for the recipe. It is amazing.
I’m going to try to make this recipe I believe that the first time something will go wrong I’ll try to do it the right way and make it a treat. Can not wait.
How does this taste a few days later and can it be frozen?
If you do not pour the sauce over the whole cake and only as you serve a slice, it will keep well for a few days. I like to warm a slice for 10 seconds in the microwave before serving it.
I have not tried freezing the cake, myself.
Hope this helps!
Would love to have almond amaretto pound cake recipe
Will be trying out this recipe for my birthday cake next week
What is half & half?
I want this recipe
Would like full recipe. Looks awesome
I made the cake on Saturday. It is fantastic, everyone who tried it really enjoyed it. I’m ready to use the sauce in pancakes! I’m making another today for work.
I made this cake and it was a hit at church! Unfortunately, my husband is Celiac and can’t have it using regular flour. Do you think I could do a 1:1 with all purpose GF flour? Or does it need something else to make up for the gluten?
This looks delicious! I’m going to have to try it soon. I used to have some Amaretto tea that I absolutely adored but can’t find it anywhere anymore. :)
Send this to my email please.
marenkasykora@yahoo.com
Thank you
i was wondering if the sauce could be poured over cake while in pan still warm? punch holes in cake first. like you do with a rum cake? just wondering. thanks
I have not tried it this way, but I am sure it can be done!
Hi, I’m from the UK and would LOVE to try this recipe (Ameretto is my absolute fave drink!!!)
Could you please tell me how much 1 stick of butter weighs? And what is “half and half”?
Thanks in advance xx
Hi Claire! A stick of butter weighs 4 ounces! And half and half is an American cream that is heavier than milk and lighter than heavy whipping cream. You can use heavy whipping cream in it’s place. Hope this helps!
Please send me the recipe for this Amerato Cake !!
Thanks
Can you make the sauce ahead and pour it on and let it cool? Will it be like a glaze?
Hi Samantha, no it will not glaze, it is a thin sauce. It’s best poured on as it’s served.
We made the cake today and it was incredible. Rarely does a recipe deliver on its promise at this level.
HI~The almond pound cake looks delicious, but I couldn’t open nor print the recipe. Any ideas?
Does the recipe change if you don’t use the Dixie Crystal products? I can’t wait to try this!!!
No, it will be the exact same!
Is baking soda the correct ingredient…or should baking POWDER be used. Anyone have issues with SODA
Baking SODA!
Could not get recipe to print (no response after chose print size) or email(went to my email app, but not to new mail)
Can you substitute amaretto extract for the amaretto liqueur? I know it’s not intoxicating in a cake but I would have to drive far to a liquor store when the grocery store has the extract.
Yes, you can substitute it for apple juice!
Can I use almond butter instead of butter & almond essence.
No, sorry it will not be the correct texture.
What is Almond essence? I did not see that in the recipe.
Just as an fyi it is not true that all the alcohol bakes out. I have a couple cook books that are just booze cakes, brownies etc and they state that is a lie. A percentage of it does but not all of it and the higher the alcohol content the more that stays.
Could you substitute Limoncello and make it a Limoncello Pound Cake with a Limoncello sauce?
Sure! I would use lemon extract instead of almond though!
Amareto pound cake
My husband asked me to make this amaretto pound cake for his birthday since it’s his favorite cake I have ever made. But I do not want him to eat sugar, flour, eggs, butter or alcohol. I still need it to taste good. What can I use instead?
Is that a serious question? lol
I’m thinking Donna is a major control freak! I feel sorry for her husband. He must be really weak to let this thing push him around.
Donna, try this recipe. It was the closest I could find. Maybe substitute flour with almond flour and a sugar substitute. Good luck!
https://sweetlittlebluebird.com/tried-true-tuesday-crazy-cake-no-eggs/
This is a keeper! I’m making it for the 3rd time this holiday season! Question. Could you make this gluten free by substituting almond flour?
essa receita parece ser muito boa
Please send me the recipe for the cake and sauce…thanks.
I would like the recipe for the Almond Amaretto pound cake…Thanks in advance.
Can you please email me that almond Amaretto pound cake recipe please thank you
As of 9/18/17 the link to the recipe does not work. I have tried it several times and also tried the links provided in the comments. None work. I get this message “Page cannot be found.” It is not my computer.
In the ingredients, why is there an asterisk next to the flour?
Please help. I only have distilled white vinegar, apple cider vinegar and white wine vinegar on hand, can I substitute anyone of these for the white vinegar. Also, I have regular granulated sugar or ultra fine sugar, not fine sugar for the almond amaretto pound cake.
Distilled white vinegar is the same as white vinegar. They are the same thing, so use that one! :-)
Also, yes, regular granulated sugar will work perfectly.
Too much sugar in sauce have to try this recipe though
Can you pour the sauce over cake like you do a rum cake
Sure!
Where’s the recipe and sauce for the cakeB
Can I use regular sugar? I don’t know who sells Dixie Crystals anymore..
Hi Monica, yes you can use any sugar. I buy Dixie Crystals at Publix, Walmart, Target & Costco here in Florida!
I was unable to get this heavenly sounding recipe. Would you please email the recipe. Thank you so much.
Can you please email me that almond Amaretto pound cake recipe please thank you
I made this exactly how it said and it overflowed in my oven. I did you the confection oven, i wonder if that made a difference? and only half of the cake baked and other half was like half baked and runny…..Help
Hi Annmarie! I’m sorry you had this issue! With only 1/2 teaspoon baking soda in the entire cake, I think the issue has to be too small of a bundt cake pan. What size was your bundt pan?
How would you adjust this temp and bake time for loafs to give at Christmas?
Hi Anita, the baking temperature should stay the same. The loafs baking time will depend on what size pan you use. I would say the cake recipe as is would make two loafs. As for baking time, I would recommend you start checking on them around the 30 minutes mark. Good luck!
Yes, where is the receipe for the amaretto pound cake?????????????
The recipe I developed for Dixie Crystals is linked to right at the end of the post and many many times in the comments. Here it is again.
http://dixiecrystals.com/recipes/desserts/cakes/Almond-Amaretto-Poundcake
Thanks!
Where is the recipe for almond amaretto pound cake?
As I was sitting in the dentist office, waiting for the dreaded drill, I came across this recipe while I was on FB. I absolutely LOVE all things almond. It’s all I could think about the rest of the appointment! I went to the nearest Liquor store that I could find and prayed no one from church would see me! Buying a big bottle of Amaretto was so worth it! This cake is the bomb! It’s my new favorite. I could even see it used for strawberry shortcake, or with thickened fruit in the middle of the batter. Oh my Goodness! He possibilities! The sauce was wonderful. I tipped it all off with a dollop of whipping cream. Heavenly….. ☺️
Glad you enjoyed it Amy and that it made the dentist better! :-)
Written recipe:
http://dixiecrystals.com/recipes/desserts/cakes/Almond-Amaretto-Poundcake
I would like the recipe….
Can I make this cake with gluten free flour and get the same delicious results? I have family members that are gluten sensitive
I made this cake and it overflowed all over my oven than sank what’s wrong with this recipe
Hi Ronda, it sounds like you need a larger bundt cake pan. The cake probably sank in the middle because of the overflowing issue. Or if it was underbaked when removed from the oven. Hope this helps!
Need this recipe please
I was going to pour the sauce over my hot cake like I do my rum cake. Has anybody tried it yet? My cake is in the oven as I type, can’t wait to try it!! The batter WAS delicious!!
Hi! The Amaretto is it an extraxt or a liquor? Where did you buy it? Looks so good!! Cant wait to make it! Thanks
Hi Tracy! It is a liquor you can buy at any liquor store!
The amount of sugar (2-3/4 cups) in the batter scared me a bit, so I reduced it to only 2 cups. The cake was still sweet and was delicious! I will definitely make it again and reduce the sugar once more to 1-3/4 cups.
Please email me the recipe for cake and sauce that you put on it Thanks,
unois2@bellsouth.net
Please send me this recipe via email thank you.
HELP!!! I made this cake TWICE…. once exactly as written, and the 2nd time exactly as the video showed. BOTH times, the cake rose up, spilled over, then deflated. What am i doing wrong?? Am I supposed to be using baking POWDER, or is it supposed to be baking SODA? Directions say baking soda… this batter is absolutely DELICIOUS, so I am crushed that it fell apart whole baking….
I had the same issue! I dont know what i did wrong!
HELP!
I am sorry this happened to you. But I am also glad as the same thing happened to me and I had read so many of the reviews and none said anything about this happening. I would love to make it again but don’t want to have the same thing happen again. I have no idea why it happened. I am an experienced baker ( over 40 yrs worth ) and have racked my brain trying to understand what went wrong.
This might be a foolish question, but can I use 1 cup of buttermilk instead and get the same consistency
Absolutely!
Would have truly enjoyed trying this for Easter dinner, however your site doesn’t include quantity of ingredients, nor does the Dixie Sugar link work to provide as your previous responses indicate.
Hi, the link does work, here it is one more time: http://dixiecrystals.com/recipes/desserts/cakes/Almond-Amaretto-Poundcake
I forgot to write down the amount of flour. Help. I started it now.
Hi Angela, the full recipe is found here: http://dixiecrystals.com/recipes/desserts/cakes/Almond-Amaretto-Poundcake
How much flour for this recipe?
I baked it today and I just got a slice and OMG!!! SO YUMMY!
Thanks for this recipe. I didn’t do the sauce and I only put a cup of sugar in the batter. It’s still sweet.
And I use eggs and buttermilk at room temperature. I creamed the butter and sugar for 5-6 minutes!!
It’s sooo perfect! I love it! Thanks.
I will keep this recipe forever
You have good cake recipes!
Do you have recipe of rhum cake?
Can you make this ahead & freeze? And put sauce in refrigerator?
Where is amaretto located in grocery store?
Amaretto is a liquor and will be sold in the liquor store or liquor section of your grocery store.
Look forward to making some good food
Please email the recipe for Almond Amaretto cake. Was unable to find it.
I can’t wait to try this recipe for my dinner party this Friday! Is it best to make the cake the day of and serve fresh? I thought typical pound cake recipes say to make a day or two ahead for best results..??
Hi there, have you made this cake in cake pans, not a Bundt pan? Thanks!
Hello! I have made the recipe twice already, it’s delicious. But I have a question. Why does my sauce come out milky not like the one on the video that looks buttery and clear? What am I doing wrong?
Hmm, I’m not sure. Are you possibly using full heavy cream instead of half and half?
The recipe for the sauce only says 1/2 & 1/2
It does not stipulate that is cream
We in New Zealand do not have 1/2&1/2
1/2 and 1/2 if u dont have it available to u, is equal parts Heavy Cream and whole milk.
This looks amazing! For a couple of years now, I’ve been making an almond cake, also flavored with amaretto, from Thomas Keller’s cookbook “Bouchon”. It is always a hit because how can an amaretto drenched almond cake be bad? :-) So, knowing how much my family and friends already love this flavor combination, I am definitely going to try this recipe! Thank you for sharing!
Can you pour the sauce over the entire cake and let it soak in?
I haven’t tried it, but if you do, please share how it turned out!
What can I use instead of ammaratto in cake and sauce?
If I put 4 tablespoons of almond extract will that be too much?
Yes, that will be way too much almond flavor. You can use a different liquor of your choosing or if you are trying to avoid alcohol, you can use a fruit juice (I would recommend orange or apple juice).
Step 5. Allow cake to cool completely.
Serve warm. So do we microwave it to serve it?
I heat up a slice a little in the microwave for about 5 seconds, however you can absolutely serve it at room temperature as well!
You need to let the cake cool completely so it comes out of the bundt pan ok, but if you greased your pan super well – you can try flipping it while still warm!
Please send your recipe for the almond amaretto pound cake
Unable to locate almond, Amaretto cake recipe. Please email to me
Please send me the recipe for amaretto pound cake
MISS JESSICA: I respectfully request that you ask the folks at the Dixie Crystals website to update the directions for the Amaretto Sauce to include the granulated sugar along with the butter and brown sugar in the small saucepan. I see where there have been a couple of inquiries regarding the omission and a resulting totally wrong comment that the granulated sugar is in the cake, which leads me to believe that person is putting 3 1/4 cups of granulated in the cake. It’s unfortunate that published recipes are not multi-person proofed to avoid confusion.
Can you please email me that almond Amaretto pound cake recipe please thank you
Can you pour sauce over entire hot cake and let soak in
I haven’t tried it, but if you do, please share how it turned out!
I was thinking the same thing! And possibly topping it with toasted sliced almonds, thinking they would “stick” to the sauce. It would make a lovely presentation!!
LOVE THE RECIPES
Need almaretto cak recope
Hi Barara, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it!
Please let us know where the recipe is – I’ve followed every link. None lead to recipe.
Hi Clare, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it!
For receive keep scrolling & u will see where it says ameratto reciepe and for question on if a step was left out it was not, reciepe did say cream butter & granulated sugar, the brown sugar is used for the glaze not the cake batter
Why use vinegar?
Vinegar in milk creates a texture like buttermilk, so you get the benefits of buttermilk without having to buy an extra ingredient. However, if you happen to have buttermilk on hand, you can swap it in place of the milk/vinegar.
Thank you for clarifying the vinegar and milk. I did ask that earlier but no one answered. I always have buttermilk on hand and that is what I will be using. This cake looks so delicious and I cannot wait to make it. Thank You again.
Made it today. Thanks for the recipe. I prefer it without the sauce, but that is just me.
If there is a recipe it’s not easy to find.
Where is it ?
Hi Mahmoud, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it!
Where is the written recipe ?????????
Hi Valencia, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it!
Yes I would like to know where the written recipe is I’ve been looking and looking for it why make it so hard for us to find
I went tot Dixie Crystals…here it is!
http://www.dixiecrystals.com/recipes/desserts/cakes/Almond-Amaretto-Poundcake
Where’s the recipe don’t understand
http://www.dixiecrystals.com/recipes/desserts/cakes/Almond-Amaretto-Poundc ake
Hi Geoia, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it!
This cake was a real hit when I brought dessert to a friend’s house for Christmas day! The sauce was so delicious that I will make it again soon to be served over ice cream. Yum!
So glad you all enjoyed it Jane! And yes, I use that sauce in so many ways!
The sauce recipe is confusing. The ingredients call for granulated sugar but the recipe only says to add the brown sugar….. ? Are the directions missing a step or are the ingredients wrong?
i cant see the written recipe, but the video shows granulated
sugar and brown
Oh, geez………is this yet another example of a recipe being incomplete? I guess online recipes are no different from magazine recipes. Too bad……especially since online ones can be corrected so easily!
It’s listed now
This looks amazing, I may be overlooking, but does anyone know if there is a high altitude instruction?
Wow, this looks totally delish. So perfect for the holidays ahead!
This looks SO good! I love Amaretto.
Oh my goodness, that looks positively mouth-watering! Gorgeous photos, too!
This cake looks and sounds incredible and THAT sauce has me craving a slice right now!
The sauce on this sauce is really delicious.
The sauce on the cake is delicious.
Donde puedo ver las cantidades de la receta, mil gracias no leo ingles
Me gustaría tener la receta con cantidades de los ingredientes, mil gracias
Me too only it won’t print
will not print for me either.
I know what you mean!!! I want a slice or two right now!!!!!
can regular sugar and brown sugar be used in place of the super fine
You can make superfine sugar from the regular granulated sugar. 1 cup + 2 teaspoons of granulated will make a cup of superfine. Just put it in the blender for 30 seconds at a time until you have superfine sugar – it should feel kinda like soft sand.