Best 2 Liqueur Cakes Recipes
**Liqueur Cakes: A Journey Through Decadence and Delight**
Indulge in the exquisite world of liqueur cakes, where sweet meets spirits, and every bite is a celebration. These luscious cakes, infused with the essence of various liqueurs, offer a symphony of flavors that tantalize the taste buds. From the classic and timeless Grand Marnier Cake to the alluring Kahlua Chocolate Cake, each recipe promises a unique taste journey. Discover the richness of the Irish Cream Pound Cake, the zesty delight of the Limoncello Cake, and the nutty charm of the Frangelico Hazelnut Cake. Prepare to be captivated by the boozy brilliance of these liqueur cakes, perfect for special occasions, intimate gatherings, or simply a moment of pure indulgence.
LIQUEUR CAKES
These cakes make wonderful gifts or are great to serve to guests in your own home. You can store them up to two weeks in a cool place. They also freeze exceedingly well, which is a good excuse to make extra so you can have them anytime. Prep time does not include cooling/soaking. An adopted recipe.
Provided by Julesong
Categories Dessert
Time 1h30m
Yield 4 Loaves (8 in. X 3 3/4 in.), about 6-8 servings eac, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. Grease and flour 4 loaf pans.
- Split open vanilla bean and scrape seeds into cream.
- Drop pod into cream and heat until scalding. Let cool.
- Whisk together the eggs, sugar and salt until well blended.
- Sift the flour and baking powder together.
- Whisk the sifted dry ingredients into the egg/sugar mixture just until blended.
- Remove (and discard) the vanilla bean pod from the cream, and whisk cream into the batter.
- Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean.
- While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer.
- Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil.
- Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute.
- Remove from heat and let cool for about 5 minutes.
- Stir in liqueur.
- After removing cakes from the oven, allow them to cool in pan for about 5 minutes.
- Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans.
- Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings.
- Let cool until the cakes have absorbed the syrup.
- Remove from pans.
- Note: If giving these cakes as gifts, you can use disposable aluminum foil loaf pans and give the cake in the pan.
CHOCOLATE MOCHA LIQUEUR CAKE II
A German Chocolate Bundt cake, coated with ground pecans and well imbibed with coffee liqueur.
Provided by ARVILLALAR
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
- In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
- To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.
Nutrition Facts : Calories 519 calories, Carbohydrate 66 g, Cholesterol 62 mg, Fat 23.4 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 4.5 g, Sodium 559.4 mg, Sugar 49.9 g
Tips:
- Choose the right liqueur. The type of liqueur you use will greatly affect the flavor of your cake. For a light and refreshing cake, use a citrus-flavored liqueur like limoncello or Grand Marnier. For a richer, more decadent cake, use a chocolate liqueur like crème de cacao or Bailey's Irish Cream.
- Don't overdo it. A little liqueur goes a long way. Too much liqueur can make your cake taste boozy and overpowering. A good rule of thumb is to use no more than 1/2 cup of liqueur per 9-inch cake.
- Bake your cake according to the recipe. Don't under or overbake your cake. Underbaked cakes will be dense and gummy, while overbaked cakes will be dry and crumbly. The best way to tell if your cake is done is to insert a toothpick into the center. If the toothpick comes out clean, the cake is done.
- Let your cake cool completely before frosting it. This will help to prevent the frosting from melting and running off the cake.
- Garnish your cake with fresh fruit, herbs, or sprinkles. This will add a touch of elegance and make your cake look more appealing.
Conclusion:
Liqueur cakes are a delicious and versatile dessert that can be enjoyed by people of all ages. With so many different liqueur flavors to choose from, there's sure to be a liqueur cake recipe that everyone will love. Whether you're looking for a light and refreshing cake for a summer party or a rich and decadent cake for a special occasion, a liqueur cake is a perfect choice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #desserts #oven #cakes #dietary #equipment #number-of-servings #4-hours-or-less
You'll also love
