Liqueurcakes Recipes

LIQUEUR CAKES

Liqueur Cakes image

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

Ingredients

8 eggs
2 2/3 cups sugar
3 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup heavy cream
1 vanilla beans or 1 teaspoon vanilla extract
3/4 cup butter, melted, cooled to room temperature
3 cups sugar
3/4 cup light corn syrup
1 1/4 cups water
1 3/4 cups Frangelico (rum and brandy while not really liqueurs, also work well in these cakes) or 1 3/4 cups Grand Marnier (rum and brandy while not really liqueurs, also work well in these cakes)
1/3 cup almonds, toasted (for Amaretto cake)
2 tablespoons orange zest, grated (for Grand Marnier Cake)
1/3 cup hazelnuts, toasted and chopped (for Frangelico cake)

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.

ORANGE LIQUEUR CUPCAKES

Orange Liqueur Cupcakes image

Provided by Jyll Everman

Time 1h35m

Yield 30 cupcakes

Number Of Ingredients 18

Ingredients

16 tablespoons (2 sticks) butter
2 1/2 cups sugar
2 1/2 cups buttermilk
1 1/2 teaspoons orange extract
3 eggs
3 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
2 tablespoons orange liqueur (recommended: Grand Marnier)
2 oranges, zested
1 pound (4 sticks) butter
1/4 cup honey
1 teaspoon orange extract
Pinch salt
1 1/2 pounds powdered sugar, divided
1 1/2 cups cocoa powder
2 tablespoons heavy cream
2 tablespoons orange liqueur (recommended: Grand Marnier)

Steps:

For the cupcakes: Preheat the oven to 350 degrees F. Line muffin tins with cupcake liners.
In a stand mixer with the paddle attachment, cream together the butter and sugar. In a separate bowl, whisk together the buttermilk, extract and eggs. In another bowl, sift the flour, baking powder and baking soda. Add the orange liqueur and orange zest.
Alternate the egg mixture and flour mixture into the butter and sugar until well combined. Make sure to scrape down the sides of the bowl and mix well. Spoon the mixture into the prepared muffin tins. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 35 minutes. Let cool completely before frosting. While the cupcakes are baking, make the frosting.
For the frosting: Beat the butter, honey, orange extract and salt until smooth. Then slowly add the powdered sugar, 1 cup at a time, the cocoa powder, heavy cream and orange liqueur.
Refrigerate the frosting until the cupcakes are cooled, about 30 minutes. Frost each cupcake and serve.

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