What do you think about booze in your poundcake?

Spiked Almond Joy Poundcake I howsweeteats.com

Because I feel good about it.

Spiked Almond Joy Poundcake I howsweeteats.com

Really good.

Almost as good as the fact that NBC might be bringing Friends back for a reunion show, which had me screaming s#$%^kljsdsfj(#*t!! and jumping up and down and then thinking it would be a hot mess and then not caring because every time people think reunion shows are junk I usually think they are wonderful because I have terrible taste. So I MIGHT be excited.

So excited that I watched six reruns yesterday instead of my typical four. Will this ever get old?

Spiked Almond Joy Poundcake I howsweeteats.com

Contrary to how it may appear, this is not a poundcake stuffed with almond joy candy bars. It’s just a poundcake flavored like almond joy candy bars. Which, um, happens to be one of my favorite candy bars ever. One of my favorite candy bars that I rarely got to eat because for some reason, my mom only would buy fun sized milky ways when I was little.

Such a deprived child.

Spiked Almond Joy Poundcake I howsweeteats.com

Maybe it was because every time I ate an almond joy, I took the almond off the top and threw it away? Yes. I did do that. I bet you did too. I think all kids did that. Mainly because NUTS DON’T BELONG IN CANDY.

I want to cry when I see walnuts in fudge or something. Let’s not even talk about when I accidentally bite into candy that houses nuts. It’s like when my husband tried to pile his arugula, mushroom and aioli burger with ketchup.

Stop. You’re ruining it.

Okay, enough controversy. I’ve learned the error of my ways anyway.

Spiked Almond Joy Poundcake I howsweeteats.com

Oddly enough, I also have a very firm stance on the presence of nuts in baked goods: that being that I prefer them to be… nonexistent. There are a few cases where I don’t mind. And if they are just topped with nuts, like in this case? Some extra points can be earned. Especially with these honey roasted sliced almonds from Trader Joe’s. Man. I am flying through bags of them.

They are wildly delicious and if they are ever discontinued my entire life will be meaningless.

Spiked Almond Joy Poundcake I howsweeteats.com

It also helps that the sliced almonds are piled high on a blanket of milk chocolate (I will forever love milk chocolate more than dark chocolate. I know. I lack class.) and toasted coconut. That I can totally get behind.

And the booze! We got off track. I laced the cake with some amaretto and the flavor was just perfect. I almost also combined some shredded coconut with sweetened condensed milk to make a gooey coconut layer underneath the chocolate, but I didn’t want to go overboard or anything.

Spiked Almond Joy Poundcake I howsweeteats.com

You should go overboard.

Spiked Almond Joy Poundcake I howsweeteats.com


Spiked Almond Joy Poundcake

Yield: one 9x5 cake

Total Time: 1.5 hours


1 1/2 cups all-purpose flour
3/4 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/4 cup amaretto liqueur
1 teaspoon vanilla extract
1 teaspoon coconut extract
12 tablespoons (1 1/2 sticks) unsalted butter, softened to room temperature

1 1/2 cups milk chocolate chips
1 1/2 tablespoons coconut oil
1/3 cup toasted coconut
1/4 cup toasted, sliced almonds


Preheat oven to 325 degrees F. Spray a 9x5 loaf pan liberally with nonstick spray.

In the bowl of an electric mixer, combine flour, sugar, baking powder and salt. Mix well to combine. In a smaller bowl, whisk together eggs, amaretto, vanilla and coconut extracts.

Add the butter in small chunks to the dry ingredients in the mixer bowl, and mix on medium speed until it comes together, about 2-3 minutes. Once it seems almost dough-like, add in half of the egg mixture, then beat on medium speed for 30 seconds. Add the remaining egg mixture in two parts, beating after each addition for 30 seconds on medium speed.

Spread batter into the greased loaf pan. Place it on a baking sheet. Bake for 60-65 minutes, until the center is no longer jiggly. Check on the cake after about 50 minutes, and if the top is becoming too dark, tent it with aluminum foil until finished. Remove and let cool for at least 30 minutes.

While cake is cooling, melt the chocolate in a saucepan or the microwave (I melt mine in 30 second increments and stir). While it's still hot, stir in the coconut oil until melted.

Once the cake has cooled, remove it from the loaf pan. Drizzle the chocolate on top, then cover with the coconut and almonds. Serve!

Spiked Almond Joy Poundcake I howsweeteats.com

So fluffy!

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122 Responses to “Spiked Almond Joy Poundcake.”

  1. #
    Beckett @ the Birchwood Pie Project — May 12, 2013 @ 6:20 pm

    Made it for Mother’s Day this morning. Pure awesomeness. That is all.


  2. #
    Cristalle — June 12, 2013 @ 1:58 am

    Hi, your recipe sounds amazing! Just wondering if you have any suggestions for a just-as-tasty alternative for the chocolate melt on top?

    Thanks! (Please email me if you can with your response, much appreciated!)


  3. #
    Pat Phillips — June 24, 2013 @ 3:29 pm

    I did to . Every time I ate a Almond Joy. I took the Almond off the top. Can somebody make one with Milk Chocolate & Coconut and call it Little Joy Bites. That from me Pat Phillips.


    • Jay Madison — June 28th, 2013 @ 4:49 pm

      I am with you, Pat! All my life I have done what you say about the stupid almond, and now that I am old and have some bad teeth, I really do NOT want that almond! We should start our own chocolate business and make them. I really thought that Peter Paul would have done this by now, but everything is made by Hershey’s anymore. To the people out there saying, “they have Mounds, without the nuts”; the problem is that the chocolate is dark chocolate, and milk chocolate tastes better with coconut. (at least to Pat and I)


  4. #
    Confectionery Wench — July 4, 2013 @ 2:34 pm

    Fun sized milky ways went in the reject pile after Halloween. You WERE deprived as a child. Maybe if you hadn’t been, you would have learned how to find joy in eating the almond. I’m so much the opposite. I just made chocolate chip cookies without nuts for the first time in my (quite experienced) life. I ate one…so not worth the calories when there are no nuts. I’m going to make this cake and the reason I was so attracted to it was the almond slices. So, I’m glad to see you’ve learned the error of your ways. Happy baking!


  5. #
    Ruth — September 8, 2013 @ 2:16 pm

    Jessica! So your ingredients say user baking soda but the directions say use baking powder.
    The pound cake looks delicious but I don’t want to screw the deliciousness up by putting the wrong ingredient in. Help?
    Love your blog by the way!!


  6. #
    pea — November 1, 2013 @ 3:14 pm

    this is a great cake and super easy. i didn’t have amaretto, so i subbed kahlua. i also used 8 T butter and 4 T coconut oil in the cake and have to use gluten-free flour (with a pinch of xantham gum), but it all worked out really well.

    for others who saw an error, the leavening agent should be baking powder (it says soda in the ingredient list and powder in the instructions).


  7. #
    Christina — July 8, 2014 @ 8:33 am

    Hey guys! This recipe looks amazing and I plan to make it for a friend’s birthday. Has anyone made this as a bunt cake? If so, how did it turn out and did you adjust the temp or cook time?




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