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A cake that will get you drunk

n
NateStraus Sep 26, 2011 07:53 PM

My brother is turning 21, and I am hoping to make him an alcohol based cake. We have done this plenty of times, but since it's his big night I was wondering if anyone has ever found a recipe (preferably one that tastes good too!) that would be enough for him to feel a little tipsy :). The kicker: we are both gluten intolerant. So I can make changes as to gluten free flours which I have enough experience with, but no wheat/barely based alcohols please.

p.s. I am well aware that alcohol cooks off, A fridge/freezer cake is fine too. Or really any dessert. But cake is preferable.

  1. TIRGL Sep 26, 2011 07:58 PM

    DAVID LEBOWITZ'S website has an absinthe cake. Absinthe is in the cake and also drizzled over. It's also got crushed almonds, anise seeds and orange peel. It was delicious and a recipe that I will make again.

    1 Reply
    1. re: TIRGL
      n
      NateStraus Sep 26, 2011 08:04 PM

      Annnnnndddd that is exactly what I was looking for. I still am gonna wait too see what else is out there, but I can promise you I will be making that in the near future if not for my brothers birthday. Thanks for the link!

    2. biondanonima Sep 26, 2011 08:00 PM

      I have a friend that makes "rum cake" by adding a LOAD of rum to a box mix, then adding it to the frosting as well - it is seriously boozy. If you want to avoid it cooking off, though, what about an icebox cake, tiramisu, trifle or summer pudding type dessert with lots of booze in the custard/cream? Or a tres leches cake with a high-proof booze instead of one of the milks?

      1 Reply
      1. re: biondanonima
        bushwickgirl Sep 27, 2011 01:37 AM

        Here's a chocolate tres leches, well, dos leches cake, with rum, recipe from My Sweet Mexico:

        http://www.chow.com/recipes/29006-tres-leches-de-ron-con-chocolate-chocolate-rum-tres-leches-cake

        One poster commented that she used Flor de Caña in the amount given in the recipe and got a buzz...

        If the OP decides to use this recipe, please read this review first, as it has a few notable tips:

        http://www.chow.com/food-news/63791/c...

      2. Rodzilla Sep 26, 2011 08:46 PM

        I think the amount of booze needed to get you tipsy with a stomach full of fats and carbohydrates would probably be a bit too strong for most tastes.

        1. k
          katecm Sep 27, 2011 09:50 AM

          I'm not an expert on gluten free so you'd have to figure this one out, but baba au rhum is actually a yeast bread that you soak with a boatload of sweetened rum syrup (made with 2/3 cup of rum). It turns out both light and liquory.

          http://www.foodnetwork.com/recipes/in...

          1. coll Sep 27, 2011 11:49 AM

            Bourbon balls will get you tipsy, and you could make a sort of cake out of them I'm sure. Make a bourbon infused whipped cream for topping. But you'd have to figure out what to use instead of Nilla wafers.

            1. j
              joannaf Oct 4, 2011 11:47 AM

              +1 for the rum cake!

              Our family makes a very boozy sauce to go on top of Christmas pudding, but I've successfully adapted it for saucing other cakes and things. Most recently, made a chocolate volcano cake with a working volcano, using a rum chocolate version of the sauce that "erupted" from the cake mountain. Here's the basic recipe, feel free to change up the booze/pudding flavour:

              Make 1 large box (6 serving size) of cooked Jello pudding (never instant) using 1/2 the milk necessary. Chill with a piece of wax paper over the top to prevent a skin from forming. Once chilled, whip till smooth using forks, hand beater, etc... then fold in 1 cup of whipped cream. Now add as much liquor as you want - I chose chocolate pudding with rum, but grande manier would be good, as well as a mint liqueur....it's really up to you!

              Serve chilled, pour over everything.

              1. prima Oct 4, 2011 06:11 PM

                Savarins and rum babas tend to be pretty boozy! There must be gluten-free versions out there, considering how many people seem to be gluten-intolerant these days.

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