Want to make your desserts even more delicious? Add a splash of your favorite tipple to your bakes! The unique aroma of calvados, rum, or whisky will emphasize the flavors of ingredients, add some depth to the taste, and help you to make your desserts more special. Just a few tablespoons of the spirit will make a difference. Here are 4 amazing boozy bake recipes for your warm and cozy evenings.
Gin And Tonic Tray Bake Squares
This recipe is for the fans of Gin&Tonic out there. We recommend to use classical London Dry Gin, but if you prefer flavored gins, you can also use them to add some distinctive notes to your cake.
- Softened butter 200g
- Caster sugar 200g
- Eggs 4
- Plain flour 200g
- Baking powder 2 tsp
- Gin 6 tbsp
- Lemon 1 zested and juiced
- Tonic water - 2 tbsp
First, hit the oven to 180C. Then put sugar and butter into a bowl and beat them thoroughly. Add the eggs, one by one, and keep on beating. Add the flour, baking powder, gin (4tbsp), lemon zest, juice, and a pinch of salt. Mix it well. Scrape into the tin and bake for 20-25 minutes or until risen and firm.
While the cake is baking, mix together the remaining gin, tonic, 2 tbps of caster sugar. Then, cool the cake for 15 minutes and poke holes all over it (you can use a fork or a toothpick for that). Pour the gin and tonic all over the cake and leave it till it cools down completely.
Our Gin&Tonic baking is almost ready, the last step is to make a buttercream.
- Softened butter - 150g
- Icing sugar - 400g
- Gin - 1 tbsp
- Tonic water - 1 tbsp
- Lemon - 1 zested and 1/2 juiced
Whip the butter and icing sugar with electric beaters untill it is soft and creamy. Then add gin, tonic, lemon zest and sugar. Sperad the buttercream over the cake and cut it into bite-sized pieces to serve. Bon Apetite!
Apple Calvados Cake
It's a classic, we know. But it is so delicious that we couldn't leave you without this recipe. Apple Calvados Cake goes perfectly with a glass of Hot Toddy. By the way, you can find great recipes of warming cocktails here.
- Plain flour - 455g
- Ground cinnamon - 2 tsp
- Ground cloves - 1.5 tsp
- Baking powder - 2 tsp
- Sugar - 300g
- Eggs - 3 large
- Melted Butter - 100g
- Salt - 1 pinch
- Calvados - 60 ml
- Chopped walnuts - 1 cup
- Baking apples - 3 peeled, cored, and diced.
First things first: preheat the oven to 180ºC, generously butter your springform pan or round cake pan (choose what you like more).
Then take a bowl, and mix all dry ingredients, except sugar and walnuts (flour, baking powder, cinnamon, cloves, salt).
Take another bowl and whisk sugar and eggs in it. Then add the melted butter and whisk in the calvados. Mix in the dry ingredients, add buts and apples. Scrape the batter into the prepared cake pan and bake for 90 minutes.
Here you are, warming and delicious cake. Enjoy!
Whisky Caramel And Banana Self-Saucing Pudding
A few words about this pudding - this is heaven, melting in your mouth. Well, that's pretty hard to explain, better get some whisky, bake the pudding and try yourself.
- Plain flour - 175g
- Golden caster sugar - 100g
- Baking powder - 1 tbsp
- Bananas - 2 very ripe, mashed, plus 1 whole, sliced
- Milk - 300ml
- Butter - 85g, melted
- Egg - 1
- Whisky - 1 tbsp
- Vanilla extract or paste - 1 tsp
- Ice cream or custard to serve
- Soft dark brown sugar - 150g
- Golden syrup - 4 tbsp
- Whisky - 2 tbsp
Preheat the oven to 180ºC, generously butter your round cake pan. Take two large bowls: combine all dry ingredients in one and whisk together bananas, milk, egg, butter, vanilla extract and whisky in another. Then gradually whisk the liquid into the flour mix to make a batter. Pour the batter into the cake pan.
To make the topping, put the sugar, golden syrup, and 250ml of just-boiled water in a small pan and heat, stirring until the sugar has dissolved. Simmer then take off the heat and add the whisky.
Pour topping all over the cake, top it with the sliced bananas and then bake in the oven for 40-45 minutes. Serve it hot with some vanilla ice cream or custard.
Rum cake it's a classic, and we know you like it. Here is the important thing to remember: choose a robust dark rum for a more intence and piquant aroma.
- Dried fruits - 500g
- Rum - 150g
- Orange - 1 juiced and zested
- Brown sugar - 250g
- Melted butter - 250g
- Eggs - 4
- Plain flour- 200g
- Walnuts - 1 handful
Mix rum, 1 orange juice and zest, soak dried fruits in the mixture for at least 6 hours.
Butter your baking pan, preheat the oven to 170ºC.
In a large bowl, beat melted butter, and sugar, pour eggs one by one. Add flour, dried fruit with all the liquid, and nuts. Stir and pour into a cake pan. Bake for 1.5 hours until it's ready ( it may take longer). The classical rum cake is ready. Enjoy!