I don’t know about you but for the past few weeks I have been looking forward to Wednesday’s for one reason- Great British Bake Off!
Collapsing gingerbread houses, Mary Berry’s innuendos and the colour of contestant Candice’s lipstick have been the subject of talk over the past few weeks but I have been more intrigued by the uses of alcohol in the cakes, such as the use of gin and tonic in the drizzle cake.
Taking inspiration from some recent bakes here are some recipes spiced up with a few of our favourite spirits.
Spiced Apple and Rum cake
- 225g dark brown sugar plus 2tbsp for the topping
- 125g butter
- 2 eggs
- 225g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 2 tsp mixed spice freshly grated nutmeg
- 4 eating apples
- 100mls rum
- 1tbsp honey
Pre-heat your oven to 160 degrees and line the base of a silicon cake tin.
Cream the 225g dark brown sugar with the butter in a freestanding food mixer, then add the eggs and mix until completely combined. Add the plain flour, baking powder and spices to the mixture and stir well Grate the apples and add them to the cake mix, then add 40 mls of rum to the cake batter and mix well.
Pour the batter into a cake tin and bake for 45 minutes until a skewer comes out clean. Use the skewer to make some tiny holes in the cake – this will help the rum distribute evenly in the cooked sponge when you complete the next step of the recipe. Gently heat 60ml of rum with the honey and extra two tbsp of sugar until the sugar has melted.
Pour this mixture evenly over the hot cake so that it lightly soaks the sponge, then allow the cake to cool completely in the tin. If you don’t want to use alcohol, just use double the amount of honey and mix that with the sugar – it won’t be as wet and you’ll need to spread it rather than pour it over the cake, but it makes a lovely crunchy topping for the cake.
Once the cake is cold, remove it from the tin and serve. ENJOY!
Boozy Margarita Lime cake
- 200g granulated sugar
- Zest from 2 limes
- 60g butter, room temperature
- 2 large eggs
- 60ml vegetable oil
- 1 teaspoon vanilla extract
- 175g cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 60ml milk
- 80ml freshly squeezed lime juice (about 3 limes)
- 60ml tequila, divided
- 60ml triple sec, divided
For the Coconut Lime topping:
- 2 cups whipped cream
3 tablespoons powdered sugar
Zest from 1 lime
Lime slices and zest, for garnish
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 10-inch springform pan and set aside.
In a large mixing bowl, mix together the sugar and lime zest for several minutes, or until very fragrant. Beat in the butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vegetable oil and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Stir in the milk, lime juice, 1/4 cup tequila, and 2 tablespoons orange liquor, mixing until batter is uniform and smooth.
Transfer batter to prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and using a skewer or fork, stab several dozen holes into the top of the cake. Stir together the remaining 1/4 cup tequila and 2 tablespoons orange liquor and slowly pour it evenly over the top of the cake, allowing it to absorb as you go. Cool the cake to room temperature in the baking pan; the cake will continue to absorb the alcohol.
In a small bowl, mix together the whipped cream, powdered sugar, and lime zest. Set aside. Once the cake is completely cool, remove it from the springform pan and carefully transfer it to a serving platter. Spread the coconut whipped cream evenly over the top and decorate with additional lime slices and zest (optional).
Refrigerate the cake until ready to serve.