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| Does it have to be FRUIT cake? http://www.cookaholics.org/viewtopic.php?f=13&t=2672 |
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| Author: | Chefcin [ Tue Nov 13, 2012 11:20 pm ] |
| Post subject: | Does it have to be FRUIT cake? |
I have been making Alton's Free Range Fruit Cake for several years because it makes some of my family members very happy. But I REALLY do not like it, unless it is totally buried in whipped cream. There must be a killer recipe out there for a booze soaked cake that is not a fruit cake, keeps very well, and has tasty things in it. Maybe even chocolate. Some dried fruit like cherries would be okay. I think I might hate raisins in baked goods, despite years of trying to like them. Does anyone have a great recipe to share? |
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| Author: | merstar [ Wed Nov 14, 2012 12:35 am ] |
| Post subject: | Re: Does it have to be FRUIT cake? |
How about a bourbon soaked chocolate cake? I don't have a T&T, but here's one from the NY Times: Whiskey Soaked Dark Chocolate Bundt Cake: http://www.nytimes.com/2008/12/03/dinin ... alink&_r=0 |
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| Author: | TheFuzzy [ Wed Nov 14, 2012 1:57 am ] |
| Post subject: | Re: Does it have to be FRUIT cake? |
Kalua cake? http://www.restlesschipotle.com/2012/01 ... m-scratch/ |
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| Author: | BeckyH [ Wed Nov 14, 2012 7:07 am ] |
| Post subject: | Re: Does it have to be FRUIT cake? |
You can soak and age just about any pound cake. Wrap it in bourbon soaked cheesecloth and leave it in a cool dark place for a while. |
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| Author: | Chefcin [ Wed Nov 14, 2012 10:17 am ] |
| Post subject: | Re: Does it have to be FRUIT cake? |
BeckyH wrote: You can soak and age just about any pound cake. Wrap it in bourbon soaked cheesecloth and leave it in a cool dark place for a while. That sounds like something that I could mail. Could I do any flavor of pound cake with any flavor of liquor? |
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| Author: | Cubangirl [ Wed Nov 14, 2012 7:48 pm ] |
| Post subject: | Re: Does it have to be FRUIT cake? |
One of my favorite Cuban desserts is a sponge cake soaked in rum and sugar syrup called drunk cake. Simple, good and keeps well in the refrigerator for a long time if it ever lasts that long. |
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| Author: | BeckyH [ Wed Nov 14, 2012 9:28 pm ] |
| Post subject: | Re: Does it have to be FRUIT cake? |
Chefcin wrote: BeckyH wrote: You can soak and age just about any pound cake. Wrap it in bourbon soaked cheesecloth and leave it in a cool dark place for a while. That sounds like something that I could mail. Could I do any flavor of pound cake with any flavor of liquor? That's up to you. Do you like odd booze? Midori would probably taste rather strange. Although the melon filled cakes from Mitsuwa are good...... |
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| Author: | Chefcin [ Wed Nov 14, 2012 10:13 pm ] |
| Post subject: | Re: Does it have to be FRUIT cake? |
BeckyH wrote: Chefcin wrote: BeckyH wrote: You can soak and age just about any pound cake. Wrap it in bourbon soaked cheesecloth and leave it in a cool dark place for a while. That sounds like something that I could mail. Could I do any flavor of pound cake with any flavor of liquor? That's up to you. Do you like odd booze? Midori would probably taste rather strange. Although the melon filled cakes from Mitsuwa are good...... Eww. Not Midori. I was thinking chocolate cake soaked in Gran Marnier, or brandy, kahlua, or rum. I am thinking liquor might be better than a liqueor. I also found some great ideas here- http://spinningsugar.wordpress.com/2007 ... ever-have/ Thank you Becky! |
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