Miniature Amaretto Cakes

• 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

1. Generously grease and flour six 4-inch fluted tube pans or one 6-cup fluted tube pan.
2. Let butter and eggs stand at room temperature for 30 minutes.
3. In a small mixing bowl, stir together flour, baking powder and nutmeg.
4. In a large mixer bowl, beat butter with electric mixer on medium speed for 30 seconds.
5. 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.
6. Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl often.
7. Gradually add flour mixture to butter mixture, beating on medium-low speed just until combined.
8. Pour batter into prepared pans.
9. Bake in a 325u0b0 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.
10. Cool on a wire rack for 10 minutes.
11. Remove from cake pans.
12. Cool thoroughly on racks. Prick fluted top and sides of each cake generously with tines of a fork.

butter, eggs, flour, baking powder, ground nutmeg, sugar, lemon peel, vanilla, sugar, water, brown sugar, light corn syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=501516 (may not work)