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ISO recipe for liquor-soaked bundt cake

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Hi all,

I didn't think this would be so hard to find, but I'm coming up with the big goose egg. Maybe I'm searching with the wrong terms.

Could anyone share with me a good recipe for a poppy-seed bundt cake that gets a healthy soaking of some kind of liquor? I'd also take a no-poppy-seed liquor soaked cake appropriate for a bundt pan.

Thanks for any help you can provide!

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  1. check this week's New York Times Food section. There was a recipe for a whiskey soaked chocolate bundt cake in it

    2 Replies
    1. re: sam21479

      http://www.nytimes.com/2008/12/03/din...

      1. re: sam21479

        How serendipitous! I hadn't checked the food section yet this week. Thanks for the tip!

      2. This one doesn't have poppy seeds in it, but I can personally attest to how delicious it is. :) It's been my favorite cake since I was little. It's not exactly "soaked" but you could always add more liquor and a good soaking... ;)

        --------------------------

        ***Mom's Sherry Cake ***

        Simple, but wonderful!! This was my favorite cake that Mom would make when I was little... for that matter, since I wasn't really that fond of cake, it's probably the only reason I ever ate any. Whenever I make this for gatherings, everybody asks for the recipe... and then begs me to make it for the next gathering, too. :)

        55 min | 10 min prep

        SERVES 6 -9

        Cake

        * 1 package yellow cake mix
        * 4 eggs
        * 3/4 cup oil
        * 3/4 cup cream sherry
        * 1 teaspoon nutmeg
        * 1 package vanilla instant pudding mix

        Cinnamon mixture

        * 1/2 cup sugar
        * 1 tablespoon cinnamon
        * 1 tablespoon cocoa

        Drizzle frosting

        * 1/2-1 cup powdered sugar
        * milk

        1. (This recipe has three separate portions to combine together: the cake, the cinnamon mixture, and the frosting.) Combine cake ingredients and mix for 5 minutes in mixer on medium speed.
        2. Combine cinnamon mixture.
        3. Butter the sides and bottom of Bundt or angelfood tin.
        4. Sprinkle part of cinnamon mixture into pan covering sides and bottom.
        5. Then pour cake batter into pan in three alternating layers with cinnamon mixture, ending with cinnamon mixture.
        6. Bake at 350 degrees for 35 to 40 minutes, checking to make sure the sugar on the outside of the cake does not burn.
        7. Let cool; place on serving plate.
        8. Mix together powdered sugar and enough milk to make a "drizzly" consistancy of frostin, then drizzle over the sides (both inside and outsides).
        9. Let frosting set before serving.
        10. Note: if your oven runs hot, you might want to try baking for 35 minutes to begin with, then remove cake from oven and taste-check a portion of the cake which doesn't show easily (such as the inner ring) to make sure the sugar coating isn't burning and the cake isn't drying out. Thank you, Michelle S., for the input that prompted me to edit the recipe for this! :)

        Another note: I've also used liquor in the drizzle frosting instead of milk, to very good effect.

        http://www.recipezaar.com/Moms-Sherry...

        2 Replies
        1. re: Julesong

          I make almost the same thing but:

          1. Use butterscotch pudding mix instead of vanilla
          2. Add 1/4c poppy seeds
          3. Don't use cinnamon sugar step
          4. Bake 50 minutes
          5. Glaze WARM cake by brushing on 1c. powdered sugar thinned with either more sherry or lemon juice

          1. re: jjw

            Oh, the sugar cinnamon is worth it. :) Nice marbling on the inside, and a really nice slight crunch to the outside.

            I think I've used butterscotch pudding, too - both ways are delicious!