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


  • 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


  1. ** Butter, Margarine and Eggs must be at room temperature**
  2. 1-Beat Butter, Margarine and Sugar at medium speed until consistency is creamy and light color.
  3. 2- Add Egg Yolk one at the time and slowly
  4. 3- Add Almond, Vanilla, and Liquor blend for about 30 seconds
  5. 4- Add small amounts of flour and baking powder with small amounts of milk at the time until well mixed.
  6. *****EGG WHITES******
  7. 1-IN A SEPARETE MIXER beat egg whites at high speed until completly white and foamy consistency ( Like merengue)
  8. 2- FOLD completly with cake batter
  9. 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.

Comments (5)


Thank you for sharing. I have been looking for a true PR cake for years just like when I was a child. Will try it this weekend.