Liqueur Cakes Recipes

TERRIFIC CHOCOLATE LIQUEUR CAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Lightly grease a 9x13 pan.
• In a large bowl, combine the flour and sugar with wire whisk.
• In a medium saucepan, slowly heat the butter, oil, cocoa, and water or milk.
• Once ingredients are combined bring them to a boil. Pour the hot mixture into flour mixture. Mix all of the ingredients together. Add the rest of ingredients and combine them completely.
• Pour into a prepared pan. Bake cake for 28 to 30 minutes.
• Ten minutes before the cake is done, make the frosting. Combine the butter, cocoa, and milk in the same medium saucepan.
• Heat the mixture slowly until combined. Once combined bring the mixture to a boil. Next, add the remaining ingredients.
• Carefully spread the hot icing over the hot cake. Allow the frosted Chocolate Liqueur Cake to cool before serving.

LIQUEUR CAKES

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.

IRISH CREAM BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
• In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
• To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.