Toasted Pound Cake with Mascarpone and Amaretto

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 servings
Share This Recipe


1 pound cake (10 3/4 ounce), cut crosswise into 12 slices

3/4 cup apricot preserves

3 tablespoons almond flavored liqueur (recommended: Amaretto)

2/3 cup mascarpone cheese

1/4 cup sliced almonds, toasted


  1. Preheat oven to 350 degrees F.
  2. Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
  3. Stir the apricot preserves and amaretto in a small bowl to blend.
  4. Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

Toasted Pound Cake with Citrus Cream

Toasted Pound Cake With Strawberries and Chocolate Cream

Butter-Toasted Vanilla Pound Cake with Macerated Strawberries

Praline Pound Cake

Fresh Orange Pound Cakes with an Orange Glaze

Aunt Paula's Cream Cheese Pound Cake