The Boozy Baker: 75 Recipes for Spirited Sweets (3 page)

FOR THE CAKE:

2 cups all-purpose flour

¾ teaspoon baking powder

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, softened

1 cup granulated sugar

3 large eggs

½ cup sour cream

1 cup mashed ripe banana (about 2 bananas)

1 tablespoon green tea powder (matcha)

FOR THE GLAZE:

¾ cup confectioners’ sugar

3 tablespoons sake

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan with butter, or spray it with nonstick spray. Line the bottom with parchment paper and butter or spray the paper. Dust the pan with flour and tap out the excess.

TO MAKE THE CAKE
,
in a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, and then beat in the sour cream and the banana. Gradually add the flour mixture to the butter mixture and beat just until combined.

Scoop 1 cup of the batter out of the bowl and pour it into a smaller bowl. Add the green tea powder to the cup of batter and stir with a whisk until well blended.

Spoon the “plain” batter alternately with the green tea batter into the prepared pan. Swirl the batters together with a knife. Bake for 60 to 70 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.

Cool the cake for 20 minutes in the pan. Remove the cake from the pan, peel off the parchment paper, and cool completely on a wire rack.

TO MAKE THE GLAZE
,
combine the confectioners’ sugar and the sake in a small bowl and whisk until smooth. Drizzle over the cake.

Molten Chocolate Orange Cake

M
AKES
10
TO
12
SERVINGS

T
HIS CAKE IS IMPOSSIBLY RICH
and incredibly gooey. Think of it as a full-scale version of the individual chocolate lava cakes so often found on steakhouse menus. While it is irresistible when served warm straight from the oven, the center will stay moist and fudgy overnight so feel free to bake it a day ahead. Store it tented with foil at room temperature. The bracing flavors of the Orange Up cocktail are the perfect complement to the cake’s decadent texture. Sip slowly between bites.

10 ounces bittersweet chocolate, chopped

½ pound (2 sticks) unsalted butter, softened

1¼ cups granulated sugar

6 large eggs, separated

¼ cup orange liqueur, such as Grand Marnier

1 tablespoon freshly grated orange zest (optional)

1 teaspoon pure vanilla extract

1 cup all-purpose flour

¼ teaspoon salt

Confectioners’ sugar, for dusting

Preheat the oven to 350°F. Butter a 9-inch spring form pan or spray it with nonstick spray. Line the bottom of the pan with parchment paper.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool slightly.

In a large bowl, beat the butter and 1 cup of the sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg yolks, the orange liqueur, the orange zest (if using), and the vanilla extract. Stir in the melted chocolate. Stir in the flour and salt just until combined.

In another large bowl, beat the egg whites and remaining ¼cup sugar until soft peaks form, about 4 minutes. Stir one-third of the egg whites into the batter to lighten it. Carefully fold in the remaining egg whites in two additions.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, until the top of the cake is dry and cracked and a toothpick inserted in the side comes out clean, but a toothpick inserted in the center comes out lightly coated with chocolate. Cool the cake slightly; then unmold and dust with confectioners’ sugar before serving.

SHAKE IT UP:
For a berry version, omit the orange zest and substitute framboise for the orange liqueur.

Orange Up

2 ounces orange liqueur

1 ounce dark rum

½ ounce simple syrup

½ ounce lemon juice

Dash of Angostura bitters

Orange wheel, for garnish

Combine the orange liqueur, rum, simple syrup, lemon juice, and bitters in a cocktail shaker filled with ice. Shake and strain into a martini glass. Garnish with the orange wheel.

M
AKES
1
DRINK

Plum Biercake

M
AKES
6
TO
8
SERVINGS

THIS CAKE IS A GROWN-UP VERSION OF GINGERBREAD
that can be enjoyed at any time of the year. The cinnamon and molasses lend it a festive note that’s perfect for the holidays, yet the plums are decidedly summery. Beer, of course, knows no season. Doppelbock is a very strong German lager with a dark color and rich, malty flavor.

The recipe comes together fast, and the cake will last for up to three days well wrapped on the countertop. Leave a knife nearby for easy snacking.

2 cups all-purpose flour

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking soda

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, softened

¾ cup sugar

1 large egg

3 tablespoons molasses

1 cup German doppelbock beer

4 small plums, halved lengthwise, pitted, and cut into wedges

Preheat the oven to 350°F. Grease a 9-inch round baking pan with butter, or spray it with nonstick spray. (A square pan will work too.) Dust the pan with flour and tap out the excess.

In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, and salt.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg and the molasses. Alternately add the flour mixture and the beer to the butter mixture, beginning and ending with the flour. Beat just until smooth and combined.

Pour the batter into the prepared pan. Arrange the plum wedges in rows on top of the batter. Bake the cake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack and then cut into squares and serve.

SHAKE IT UP:
Can’t find doppelbock? Substitute another dark, richly flavored beer, such as a porter or stout.

Coffee Maple Walnut Cake

M
AKES
8
SERVINGS

THIS CAKE TASTES A LITTLE BIT LIKE PANCAKES
.
Add coffee liqueur and you’ve got a complete, boozy brunch. Because I’m from New England, I’m a purist when it comes to maple syrup—only the real thing will do. Don’t be tempted to substitute the artificial stuff. This is a great recipe to make ahead, as the flavors intensify overnight.

FOR THE CAKE:

2 cups (about 8 ounces) finely ground walnuts

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

¼ pound (1 stick) unsalted butter, softened

1 cup sugar

3 large eggs, separated

1 teaspoon pure vanilla extract

½ cup milk

FOR THE COFFEE MAPLE SYRUP:

¼ cup sugar

¼ cup maple syrup

⅓ cup coffee liqueur

2 tablespoons water

Preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust the pan with flour and tap out the excess.

TO MAKE THE WALNUT CAKE
,
whisk together the walnuts, flour, baking powder, and salt in a medium bowl.

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating after each addition. Beat in the vanilla. Add the dry ingredients alternately with the milk, beginning and ending with the flour and beating well after each addition. Wash and dry the beaters.

In a large bowl, beat the egg whites until they hold stiff peaks. Gently fold the egg whites into the batter.

Pour the batter into the prepared pan and gently smooth the surface with a spatula. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool.

TO MAKE THE COFFEE MAPLE SYRUP
,
combine the sugar, maple syrup, coffee liqueur, and water in a small saucepan. Bring to a boil over medium heat. Reduce the heat to medium low and simmer the syrup until it thickens slightly, 3 to 5 minutes.

Pour half the warm syrup over the cake in the pan. Let the cake stand for at least 1 hour before serving to allow the syrup to really soak into it. Serve with the remaining syrup.

SHAKE IT UP:
For a totally nutty version, substitute walnut liqueur.

Devilish Angel Food Cake

M
AKES
8
TO
10
SERVINGS

ANGEL FOOD CAKE IS OFTEN TOUTED FOR BEING
low in fat and therefore sin free. I can’t speak for everyone, but “healthy” isn’t really a characteristic I look for in dessert. This version of angel food cake, laced with cocoa and spiked with cinnamon schnapps, is downright devilish. Scrumptious and fluffy, it’s perfect for hot summer nights when topped with scoops of raspberry or chocolate sorbet. It sounds strange, but it’s important to allow angel food cakes to cool upside down. Otherwise, they won’t come out of the pan properly.

FOR THE CAKE:

1¼ cups confectioners’ sugar

1 cup cake flour

½ teaspoon ground cinnamon

¼ teaspoon salt

12 large egg whites, at room temperature

1½ teaspoons cream of tartar

1 cup granulated sugar

2 teaspoons cinnamon schnapps

2 tablespoons cocoa powder

FOR THE CINNAMON SCHNAPPS GLAZE:

1 cup confectioners’ sugar

2 tablespoons cinnamon schnapps

Preheat the oven to 350°F.

TO MAKE THE CAKE
,
sift together the confectioners’ sugar, flour, cinnamon, and salt in a large bowl. Resift a second time, and set aside.

In another large bowl, combine the egg whites and cream of tartar. Beat with an electric mixer on high speed until they form soft peaks, 2 to 3 minutes. Gradually add the granulated sugar and continue beating until thick and shiny. Add the cinnamon schnapps and beat to combine.

Working in four additions, gently fold the flour mixture into the egg white mixture until just incorporated.

Ladle out 1 cup of the batter and place it in a small bowl. Sprinkle the cocoa powder over the batter and fold in gently, just until combined.

Alternately spoon the plain batter and the chocolate batter into an ungreased 10-inch tube pan. Swirl the batters together with a butter knife. Transfer the pan to the oven and bake 35 to 40 minutes, or until the top is golden brown and the cake springs back when pressed lightly. Invert the cake over a wine bottle or on a rack and allow it to cool completely before removing it from the pan.

TO MAKE THE CINNAMON SCHNAPPS GLAZE
,
combine the confectioners’ sugar with the cinnamon schnapps in a small bowl and whisk until smooth. Drizzle over the cooled cake.

SHAKE IT UP:
Substitute cinnamon-flavored vodka for the cinnamon schnapps.

Individual Raspberry-Almond Cheesecakes

M
AKES
12
INDIVIDUAL CHEESECAKES