Liqueurcakes Recipes

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.

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

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.

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment, whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2 cup sugar with the presifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla.
• Spoon the batter into ungreased extra-large muffin tins. Bake until light golden brown, 20 to 25 minutes. Cool the cakes by turning the muffin tin upside down and suspending it with small ramekins placed in the corners until they cool to room temperature. Run a butter knife around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the macerated fruit by lightly tossing together the fruit, liqueur, lemon juice, and mint and let macerate in the refrigerator for at least 30 minutes before serving. Hollow out the center of the large cup cakes. Fill the cavity with some fruit then turn them over onto dessert plates. Spoon the macerated berries and juices over the cakes and sprinkle with powdered sugar.

Steps:

• Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
• Set aside.
• Combine remaining ingredients except Glaze in a large mixing bowl.
• Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
• medium speed.
• Pour into prepared pan.
• Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
• center comes out clean.
• Cool in pan 10 minutes; remove and let cool.
• completely on wire rack.
• Using a wooden pick, pierce cake at 1-inch intervals.
• Spoon Glaze over cake.
• Glaze: Melt butter in heavy saucepan.
• Stir in orange juice and sugar.
• Bring to a boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in orange peel and liqueur.
• Makes 1 1/4 cups.

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:

• Mix cake mix, eggs, and mandarin oranges for 2-3 minutes at medium speed.
• Bake for 30 minutes in a preheated 350 degrees F (175 degrees C) oven. Set aside and let cool completely.
• Combine crushed pineapple, dessert topping, and vanilla pudding mix. Mix well. Spread on top of cooled cake. Keep refrigerated.