We skipped the Amaretto, but added convenience.
This cake is probably the oldest one in my handwritten cookbook. Do you remember those binders, with flashcards for writing down recipes? I know, I’m dating myself here, and that’s ok.
I’m sure that most of you here do not know what I’m talking about unless your Mom still owns a binder like that.
My binder was (is? I still own it) really cute. It has cherries all over it and all kinds of additions like “recipe given to me by” and “yields” and “baking time.”
How times have changed. Nowadays recipes come as links or screenshots. Or books. Thankfully, we still love cookbooks.
Well, back to the Amaretto Cake, or better yet, the one my children call “yellow cake.”
Traditionally baked in a bundt pan, with the addition of liquor (you can still add the amaretto/almond extract if you want that flavor–we prefer not to), time and need has changed my version to an easier one that doesn’t involve any mixer, any greasing and flouring of pans, any bundt pan, or alcohol.
All you will need is a 9×13 and a whisk. Or even a fork will do. Add all the dry ingredients first.
Give it a quick mix.
Add the wet ingredients.
Mix again.
And that’s all there is to it! A comforting, familiar cake that your whole family will love.
Yes, you can make this in a Bundt, no problem, but there’s something about the 9×13 that will just lead you to make this again and again, erev Shabbos, erev Yom Tov, or anytime.
Amaretto Cake
Ingredients
- 2 cups flour
- almost 2 cups sugar
- 2 tsp baking powder
- 1 (2.8 oz) package Osem instant vanilla pudding
- ⅔ cup oil
- 4 eggs
- 1 cup orange juice
Instructions
- Preheat oven to 350°F.
- In a 9×13-inch pan, combine flour, sugar, baking powder, and vanilla pudding. Give it a quick mix.
- Add the oil, eggs, and orange juice. Mix until well combined and no flour is visible.
- Bake for 45-50 minutes.
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