Miniature Amaretto Cakes - cooking recipe

Ingredients

3/4 c. butter
3 eggs
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. ground nutmeg
3/4 c. sugar
1/4 c. Amaretto
1 tsp. finely shredded lemon peel
1/2 tsp. vanilla
1/3 c. sugar
1/4 c. water
2 Tbsp. brown sugar
2 Tbsp. light corn syrup
1/2 c. Amaretto

Preparation

Generously grease and flour six 4-inch fluted tube pans or one 6-cup fluted tube pan.
Let butter and eggs stand at room temperature for 30 minutes.
In a small mixing bowl, stir together flour, baking powder and nutmeg.
In a large mixer bowl, beat butter with electric mixer on medium speed for 30 seconds.
Beat on medium-high speed, adding the 3/4 cup sugar 2 tablespoons at a time, about 6 minutes or until mixture is very light and fluffy. Stir in the 1/4 cup Amaretto, lemon peel and vanilla.
Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl often.
Gradually add flour mixture to butter mixture, beating on medium-low speed just until combined.
Pour batter into prepared pans.
Bake in a 325\u00b0 oven for 20 to 25 minutes for the 4-inch pans (40 to 45 minutes for the 6-cup fluted pan) or until a toothpick inserted near the center(s) comes out clean.
Cool on a wire rack for 10 minutes.
Remove from cake pans.
Cool thoroughly on racks. Prick fluted top and sides of each cake generously with tines of a fork.