Does Anyone Have Any Tried & True Liquer Cake Recipes?
Hi All,
I was wondering if anyone has any tried and true liquer cake recipes? I'm interested in trying out some of these types of recipes, and was wondering if anyone had any that they would be intrested in sharing?
I'm particularly interested in cakes with: guinness stout & bailey's irish cream, but would love ANY shared recipes!
Thanks in advance!
Faith
Replies to This Discussion
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Permalink Reply by Julie F on
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I always add liquor when using cake mixes. This Cooking Light recipe is great:
Chocolate Chip Irish Cream Pound Cake
From Cooking Light
Category Finalist, Desserts. "This cake is even better on the second day." --Anna Ginsberg, Austin, TX
1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar
Preheat oven to 325�.
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325� for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
I just ordered a book called Booze Cakes that looks good: http://www.amazon.com/Booze-Cakes-Confections-Spiked-Spirits/dp/159...
can't wait to get it in the mail
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Permalink Reply by Anne M on
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Both these recipes look yum yum, i am definitely going to try them out for the holidays.
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Permalink Reply by Faith Gealey-Brown on
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Thanks so much! I look forward to trying these out...and look forward to any others that people are willing to share!
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Permalink Reply by Kim Washington on
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i've done d guinness cupcakes and they are to die for
2c unbleached flour
1/2c dutch processed cocoa powder
1/4tsp salt
1 1/2tsp baking soda
1c granulated sugar
1/2c light or dark sugar
4oz/1/2c unsalted softened butter
2tsp vanilla extract
2 eggs
1/2c sour cream
1 12oz bottle guinness
preheat oven to 350
in large bowl sift n briefly whisk together dry ingredients
in mixer, beat butter and sugars until light n fluffy
and one egg at a time mixing well, add vanilla extract n continue to beat until fluffy
add sour cream
as mixer runs slowly add guinness.
in small portions add dry ingredients to batter until evenly mixed in and flour has no streaks.
1/4c of batter into each cupcake holder.
i love love love this recipe and bailey's cream cheese tops it off nicely
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OMG KIM! I cannot wait to try these! You gotta post these in the caribbean cakers too! THANK YOU!
Kim Washington said:i've done d guinness cupcakes and they are to die for
2c unbleached flour
1/2c dutch processed cocoa powder
1/4tsp salt
1 1/2tsp baking soda
1c granulated sugar
1/2c light or dark sugar
4oz/1/2c unsalted softened butter
2tsp vanilla extract
2 eggs
1/2c sour cream
1 12oz bottle guinness
preheat oven to 350
in large bowl sift n briefly whisk together dry ingredients
in mixer, beat butter and sugars until light n fluffy
and one egg at a time mixing well, add vanilla extract n continue to beat until fluffy
add sour cream
as mixer runs slowly add guinness.
in small portions add dry ingredients to batter until evenly mixed in and flour has no streaks.
1/4c of batter into each cupcake holder.
i love love love this recipe and bailey's cream cheese tops it off nicely
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Permalink Reply by Karen Marie on
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Ladies thank you for the wonderful recipes!
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Permalink Reply by Suzanne on
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Denay Davis said:This is from the Bailey's Irish Cream recipe book dated 1989. My parents owned a liquor store for more than thirty years in Michigan and every holiday the Michigan Liquor Control Commission would send out these recipe booklets with the delivery man. I still have the little book and the recipe is all over the Internet and has not changed in all this time.
Bailey's Irish cream Bundt Cake
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
1 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup Irish cream liqueur
Directions
Preheat oven to 325 degrees F.
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.
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this sounds yummy I will definitely have to try this out. would leaving out the nuts make a difference?
AComment%3A160726&xn_out=
Denay Davis said:This is from the Bailey's Irish Cream recipe book dated 1989. My parents owned a liquor store for more than thirty years in Michigan and every holiday the Michigan Liquor Control Commission would send out these recipe booklets with the delivery man. I still have the little book and the recipe is all over the Internet and has not changed in all this time.
Bailey's Irish cream Bundt Cake
1 cup chopped pecans
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
1 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup Irish cream liqueur
Directions
Preheat oven to 325 degrees F.
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.
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Would this work as layers as well as cupcakes? Is it dense enough to carve?
I am making a Guinness pint-shaped cake for my best friends b-day and was looking for a Guinness-flavored recipe. I've made box-mix chocolate cake w/stout subbed for water, which was good, but the Guinness was rather understated. I was thinking about simmering the Guinness to reduce it, we'll see
Kim Washington said:i've done d guinness cupcakes and they are to die for
2c unbleached flour
1/2c dutch processed cocoa powder
1/4tsp salt
1 1/2tsp baking soda
1c granulated sugar
1/2c light or dark sugar
4oz/1/2c unsalted softened butter
2tsp vanilla extract
2 eggs
1/2c sour cream
1 12oz bottle guinness
preheat oven to 350
in large bowl sift n briefly whisk together dry ingredients
in mixer, beat butter and sugars until light n fluffy
and one egg at a time mixing well, add vanilla extract n continue to beat until fluffy
add sour cream
as mixer runs slowly add guinness.
in small portions add dry ingredients to batter until evenly mixed in and flour has no streaks.
1/4c of batter into each cupcake holder.
i love love love this recipe and bailey's cream cheese tops it off nicely
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In theory it should work - most of the liquer recipes I've seen are modified cake mixes with some or all of the water substituted with the liquer - let us know if you try it!
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Permalink Reply by Periwinkle on
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I have tried the cake recipe with liquer from the following link. It came out really well.
http://decoratingandcookingforchristmas.com/content/fruit-cake
Good luck!
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