Question by chinghi h: what type of alcoholic drinks can be used in baking cakes?
i know that alcoholic drinks like rum and brandy can be used in baking cakes.but can other liquor like spirit and irish cream be used in baking cakes (and other things)? if yes could you please show me where i can get such recipes.
Best answer:
Answer by SaMi
If you wanted to make like a lemon cake, you could add like Lemon liqueor….or Chocolate liqueor to a chocolate cake…i added it to my chocolate buttercream recipe….a good place to get recipes is Cakecentral.com…or Epicurious has good recipes. At cakecentral you do have to start an accout, but its free and you can look at pictures of other people’s cake to get ideas.
Add your own answer in the comments!
http://foodgeeks.com
I’ve used cream de cacao, kalhua, brandy, rum…all kinds of things in different dishes – kinda just adding them as the idea allows.
Here…I found these for you…you do kinda have to pick out the dessert or baked ones…
http://homecooking.about.com/library/archive/blalcoholindex.htm
Just google the name of a spirit and the word cake.
Here are three that popped right up.
http://www.southernbyways.com/kentucky-whiskey-cake/
http://www.rampantscotland.com/recipes/blrecipe_honey.htm
http://www.cdkitchen.com/recipes/recs/273/Chocolate_Kahlua_Cake53943.shtml
http://homecooking.about.com/od/cookingwithalcohol/Alcohol_Recipes_Cooking_with_Alcohol.htm
comprehensive list of recipes using alcohol
Bailey’s Irish Cream Cake
Servings: 12 servings
Ingredients:
1 pkg. (18-1/4 oz.) yellow cake mix
4 oz. instant chocolate pudding
3/4 cup oil
1/8 cup water
1/4 cup vodka
3/8 cup Bailey’s Irish Cream
4 eggs
Directions:
Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10-inch Bundt pan. Bake at 350°F for 40-50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey’s and powdered sugar to a thick consistency and drizzle over cake.
Kahlua Chocolate Cake
Servings: 10 to 12 servings
Ingredients:
3 eggs, separated
3/4 cup granulated sugar
1/2 cup butter
1 cup light brown sugar, packed
2-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
3/4 cup strong cold coffee
3/4 cup Kahlua
Frosting:
6 tbsp. butter
1 lb. powdered sugar, sifted
3 tbsp. unsweetened cocoa powder
3 tbsp. Kahlua
2 to 3 tbsp. hot coffee
Directions:
Grease and flour two 9-inch cake pans. Preheat oven to 350°F. Beat egg whites until frothy, then beat in sugar until stiff peaks form. Set aside.
Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa, and baking soda together; add to creamed mixture alternately with coffee and Kahlua and blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30-35 minutes. or until done. Cool in pans 10 minutes, invert on wire rack; remove pans. Cool before frosting.
Kahlua Frosting:
In large bowl, cream butter and powdered sugar. Add 3 cocoa powder, Kahlua and coffee; beat until smooth.
Amaretto Cream Filled Cake (Zuccotto Ripieno)
Servings: 6 servings
Ingredients:
1 sponge cake
1/2 cup hazelnuts
1/4 cup Amaretto
1/4 cup light rum
1-1/3 cups whipping cream
1/3 cup powdered sugar
1/3 cup almonds, blanched, toasted and chopped
1 oz. unsweetened chocolate, grated
Directions:
Bake hazelnuts in ungreased baking pan at 400°F for 5 minutes or untilskins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circleon bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired.
hope these help. enjoy.
You are only limited by the quantity used. Despite what many people think, you dont put alcohol in recipes for the alcohol value, but the taste left behind after the alcohol is evaporated.
Liquers are the best to use in acake recipe. My favourites are Cointreau and creme de cacao.
Just be careful when mixing with fresh fruit as you can get an acidic reaction with some alcohols.
What I’ll do is make a cake and then make a simple syrup, and add some liqueur to it, depending on how much of the flavor you want in there. This idea is kind of utilized in a Rum Cake, but it shouldn’t be quite like that, and it’s more for flavor than for the buzz.
Have fun with it, and this is a great experiment. I would start out with trying the syrups with cupcakes so you can get the level of the alcohol right before you do it to a cake.
I would say that this is the best way to get alcohol flavoring into a cake because I’ve tried adding it to the cake batter itself, and it just cooks out and you can hardly taste it.
So, yes you can use any alcohol in cakes, and in other recipes, you just have to be careful about how much there is. Here’s a sample recipe for the syrup:
1 cup sugar
2 cups water
Heat these together until the sugar is dissolved and the syrup boils, as soon as it boils take it off the heat and let it cool down.
1/4 cup liqueur/liquor
Add the above to the syrup and stir together.
Use a pastry brush to spread this syrup over the cake until it’s suitably moistened.
Hope it helps!!
Chocolate Kahlua Cake
1 (18.25 oz) chocolate fudge, with pudding in the mix, cake mix
16 oz sour cream
1/4 cup cooking oil
1 (12 oz) package real semisweet chocolate chips
2 eggs
1/2 cup Kahlua
Preheat oven to 350.
Grease and flour a 12 cup Bundt pn.
Combine ingredients with an electric mixer.
Beat 4 minutes.
Pour into Bundt pan.
Bake for 50 minutes or until cake tester or toothpick inserted comes out clean (watch out for the chocolate chips).
Cool in pan 10-15 minutes.
Turn into cake plate.
Glaze:
1 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon margarine, softened
1 tablespoon Kahlua
1 tablespoon water
Away from burner but in a small saucepan, combine glaze ingredients.
Stir until smooth and creamy, over low heat.
Warm glaze 3-5 minutes, stirring often.
Drizzle over warm cake.
Allow to cool before serving.