Amaretto Puertorican Cake

This moist and Delicate cake is a winner at any party! Its also know as the Famous PuertoRican Amaretto Cake. I added my own “secret” ingredients to perfection. Keep in mind that the quality of the Flour, Eggs and Margarine/Butter you use DOES make a difference …..Enjoy!!

Amaretto Puertorican Cake

Ingredients

1/2 Cup Margarine
1 Cup Butter
3 Cups Sifted Flour
4 Large Eggs ( Separeted)
2 TSP Baking Powder ( if using a non- self rising cake four)
1 Cup Evaporated Milk ( do not dilute)
1 Cup Sugar
1 TSP Almond Extract
1 TSP Vanilla Extract
3 Ounces OR 1 small trial size bottle of Amaretto Liquor

Instructions

** Butter, Margarine and Eggs must be at room temperature**
1-Beat Butter, Margarine and Sugar at medium speed until consistency is creamy and light color.
2- Add Egg Yolk one at the time and slowly
3- Add Almond, Vanilla, and Liquor blend for about 30 seconds
4- Add small amounts of flour and baking powder with small amounts of milk at the time until well mixed.
*****EGG WHITES******
1-IN A SEPARETE MIXER beat egg whites at high speed until completly white and foamy consistency ( Like merengue)
2- FOLD completly with cake batter
3- Place in 10″ by 2″ cake pan leaving about 2 ” space on top. Bake for 45 minutes or until center of cake is ready.