Bundt Cake With Liquor Recipes

Steps:

• In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
• Let cool and take the teabags out, keeping the water.
• Pre-heat the oven to 180°C (350°F).
• In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
• For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
• Next, beat in the eggs one by one, using a metal spoon.
• Fold in the flour, followed by the puree.
• Pour into a thoroughly greased bundt cake tin and smooth out the top.
• Bake in the oven for about 45 minutes, until golden brown and cooked through.
• Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
• Stir in the rum and double cream.
• Bring to the boil and simmer for about 5 minutes.
• Pour into a jug and leave to cool.
• Once the cake is ready, flip onto a cooling rack.
• Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
• Pour what's left of the caramel over the top of the cake.
• Enjoy!

Steps:

• Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
• Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
• Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
• Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
• Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
• When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.

Steps:

• Zest rind of oranges and juice oranges; set aside.
• Cream butter and sugar until light and fluffy then add eggs.
• Add flour mixture and sour cream in small amounts alternately to egg /sugar mixture.
• When well mixed, beat in Grand Marnier,orange zest and pecans.
• Fold beaten egg whites into batter.
• Pour into a greased and floured 10" bundt pan;bake 40-50 minute at 350 degrees.
• While cake is baking; combine glaze ingredients simmer over medium heat until ingredients are combined.
• Spoon sauce over hot cake is still in the pan, cool before removing from pan.
• Invert onto cake plate and enjoy.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 12-cup Bundt pan.
• Beat dry cake mix, pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed for 30 seconds.
• Beat on medium speed 2 minutes.
• Pour into Bundt pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
• Cool 30 minutes; remove from pan.
• Cool completely; about 2 hours.
• Frosting:.
• Place frosting in small microwavable bowl.
• Microwave uncovered on Medium (50% heat) for approximately 15 seconds.
• Stir in 1/2 teaspoon rum extract.
• Spread over top of cake, allowing some to drizzle down side.
• Sprinkle pecans over top of cake.
• Serve.
• **Cook time does not include 2 1/2 hour cooling time.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour sauce over the cake while still in the pan. Let stand 30 minutes before removing from pan.
• To make the sauce: In a saucepan, combine sugar, 1/4 cup water, 1/4 cup coffee liqueur and margarine. Bring to a boil, then continue to boil for 2 minutes.

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
• Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.
• While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.
• Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.