{"id":815,"date":"2020-08-28T23:46:02","date_gmt":"2020-08-28T23:46:02","guid":{"rendered":"http:\/\/christiniacrippes.com\/food\/?p=815"},"modified":"2020-08-28T23:46:02","modified_gmt":"2020-08-28T23:46:02","slug":"cake-and-amaretto-lets-go","status":"publish","type":"post","link":"http:\/\/christiniacrippes.com\/food\/2020\/08\/28\/cake-and-amaretto-lets-go\/","title":{"rendered":"Cake and amaretto, let\u2019s go!"},"content":{"rendered":"\n

The general state of the US<\/a>, the Republican National Convention<\/a>, and bars closing down again in Ames<\/a> has got me thinking about booze. A lot<\/a>.\u00a0<\/p>\n\n\n\n

Of course, now that I\u2019m an old and immunocompromised, I haven\u2019t seen the inside of a bar since I can\u2019t remember when, but well enough before the pandemic hit Iowa that I can\u2019t be sure of my last stop in my preferred ye olde saloon<\/a>. The GOP, OTOH, is lately a constant <\/a>source<\/a> of making me think about the drink. (I thought about linking to separate articles for everything, but I don’t need the higher blood pressure or swollen liver.)<\/p>\n\n\n\n

But I\u2019m a baker at heart, and I have a blog to do, so I turned to my old favorite cookbook of \u201cBooze Cakes<\/a>\u201d to find the perfect recipe for this week.\u00a0<\/p>\n\n\n\n

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Amaretto cake ingredients.<\/figcaption><\/figure>\n\n\n\n

Though there are many wonderful recipes, few work in a little 9-inch skillet, and I\u2019ve already made one this year<\/a>.\u00a0<\/p>\n\n\n\n

I\u2019ll admit to some initial skepticism about the amaretto cake. It was simple but not necessarily my idea of a great cake. I\u2019ve never been happier to concede I was wrong. <\/p>\n\n\n\n

I loved it. I loved it a lot. <\/p>\n\n\n\n

I had an inkling it might be good when the mixture yielded a wonderfully spongy batter; I was a little more concerned when to cook it through the top was rather darkened. By the time I used my silicone spatula to loosen the cake from my Le Creuset and turn it onto a large plate, I was sold. <\/p>\n\n\n\n

The topping of a boozy glaze (amaretto simmered with apricot jam!) and some toasted almond slices only made it better. <\/p>\n\n\n\n

It also had the benefit of being a simple boozy cake. Just one layer. Mixed in a stand mixer. A simple glaze. Simmered for just a few minutes (a little longer for me because I was convinced the apricot pieces were just jelly that hadn\u2019t broken down rather than the obvious pieces of fruit that they were). <\/p>\n\n\n\n

All in all, a pretty great way to spend a bit of time away from news and in the comfort of a kitchen.\u00a0<\/p>\n\n\n\n

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Pretty, tasty, pretty tasty.<\/figcaption><\/figure>\n\n\n\n

Here\u2019s what I did, sticking to the recipe: <\/p>\n\n\n\n

Ingredients\u00a0<\/strong><\/p>\n\n\n\n

For the cake:<\/em><\/p>\n\n\n\n