Drunken Cakes
Ranked #4,549 in Food & Cooking, #86,399 overall
Cakes With "Spirit"
Drunken cakes? "Spirited" cakes? Yes, they're here and they're a little tipsy! (Not to mention delicious!)
This lens features the time-honored recipe for the famous Bacardi Rum Cake; the less well known, but equally delicious Kahlua White Russian Cake; a Baileys Irish Cream Cake; and a wonderful Kentucky Bourbon Cake. These decadent cakes will be welcome on holidays, birthdays, any special occasion! How about the Bacardi Rum Cake for Christmas--or a Kentucky Chocolate Bourbon Cake with Caramel Bourbon frosting for New Year's Eve? What better to serve on St. Paddy's day than a cake with a wee drop of Baileys Irish Cream? Adult's birthday or anniversary? White Russian Cake is an ideal choice.
Any of these wonderful cakes would be a great choice for any event--they can even turn an everyday gathering into a special occasion! The only problem is deciding which one to try first!
If you hate to bake, or just can't spare the time, but still like a nice rum cake or other "spirited" cake, don't despair. I've included information on how they can be bought online, too.
Image courtesy: aarinfreephoto.com
Contents at a Glance
White Russian Cake
Tastes as good as it looks!
- Serves: 8 to 10
- Prep Time: 35 minutes
- Total Time: 55 minutes
This recipe makes a beautiful frosted layer cake that tastes like the famous White Russian cocktail.
Cake photo: cakedesigns.blogspot.com
Ingredients
- FOR CAKE:
- 1 Duncan Hines French Vanilla Cake Mix (or any yellow cake mix that does not contain pudding)
- 1 box (3.5 oz.) vanilla instant pudding mix
- 1 Cup vegetable oil
- 3/4 Cup whole milk
- 4 large eggs
- 1/4 Cup vodka
- 1/4 Cup Kahlua
- 1 teaspoon vanilla extract
- 2 Tablespoons Kahlua (additional and separate from the previous 1/4 cup)
- FOR FROSTING:
- 1 stick butter (at room temperature)
- 1 pound Confectioners Sugar (sifted to remove lumps)
- 1 teaspoon vanilla extract
- 1 Tablespoon vodka
- 1 Tablespoon Kahlua (add less or more according to taste)
- White and/or Regular Chocolate curls/shavings
Instructions
CAKE
1) Preheat oven to 350 and grease and flour two 9" cake pans
2) Put cake mix, pudding mix, oil, milk, eggs, vodka, the 1/4 C. of Kahlua, and vanilla into a large mixing bowl
3) Beat on Low speed for 30 seconds, to blend, then scrape sides and bottom of bowl
4) Beat on Medium speed for 2 minutes, scraping bowl if necessary
5) Bake according to package directions for cake pan size, or until golden or toothpick inserted in center comes out clean.
6) Cool for 10-15 minutes--no longer or cakes may stick to pans
7) Remove from pans and place on wire rack, inverting one layer
8) Brush the top of one layer, and the bottom of the inverted layer with 1 Tbs. each of the reserved Kahlua
9) Cool cake layers completely before frosting
Frosting
1) Cream butter until soft, then gradually add about 3//4 of the confectioners sugar, blending well
2) Add vanilla and vodka, blend well.
3) Add Kahlua to taste and more confectioners sugar until desired consistency/taste
Frost completely cooled cake, by frosting the top of the inverted layer first,. Place other layer on top, frost sides with a very thin coat of frosting (crumb coat) then divide remaining frosting between top and sides of cake. Decorate top or sides as desired with chocolate curls/shavings.
Unless you're a real cake diva, it probably won't look just like the photo--mine don't--but with the chocolate shavings, you can make it look very nice!
Baileys Irish Cream Cake
- Serves: 12--16
- Prep Time: 15 minutes
- Total Time: 1 1/2 to 2 hours
This cake doesn't have a strong flavor of the liqueur--just enough to make it tantalizingly good!
Ingredients
- FOR CAKE:
- 3/4 Cup chopped pecans
- 1 Box Yellow Cake Mix that does not contain pudding
- 1 pkg. (3.5 oz.) instant chocolate pudding
- 1/4 Cup water
- 1/2 Cup vegetable oil
- 4 large eggs
- 3/4 Cup Baileys Irish Cream
- FOR GLAZE:
- 1 stick butter
- 1/4 Cup water
- 1 Cup sugar
- 1/4 Cup Baileys Irish Cream
Instructions
Cake
1) Preheat oven to 325. Grease and flour a 10 inch bundt pan or tube pan.
2) Sprinkle chopped pecans over bottom of pan.
3) In a large mixing bowl, stir cake mix and pudding mix together. Stir in water, oil, eggs, and Baileys Irish Cream until blended.
4) Beat at high speed for 5 minutes (yes, 5 whole minutes--no skimping!)
5) Pour batter in pan and bake for 60 minutes or until toothpick inserted into cake comes out clean.
6) Cool for 10 minutes in pan, then invert onto plate. While cake is cooling, make glaze.
Glaze
1) Combine butter, water, and sugar in small saucepan.
2) Stirring constantly, bring to boil, and boil gently for five minutes.Continue to stir while boiling.
3) Remove from heat. Stir in Baileys Irish Cream.
To finish cake
1) Prick top and sides of cake with fork, while allowing glaze to cool slightly
2) Spoon glaze over top of cake, and brush sides with glaze, letting glaze absorb before repeating, until all glaze is used.
Alternate method
1) After pricking top and sides of cake, pour about two thirds of the glaze into the pan the cake was baked in.
2) Carefully place cake back into pan. Prick bottom of cake with fork and spoon the remaining glaze over bottom.
3) Let cake sit in pan for 15 minutes, then invert onto serving plate
This Is THE Bundt Pan!
Simply The Best.
Nordic Ware Pro Cast Original Bundt Pan
This Nordic Ware classic bundt pan is the best one I've ever owned. I've had one for years and it's still like new. It's heavy, cakes don't stick, they bake evenly. One look will tell you it's a quality cake pan.
There are fancier bundt pans out there, but if you're making a rum cake, and need to pour the rum over the baked cake, or if you're using a glaze that you want to drip nicely down the sides, this shape works much better than the extra-fancy castle-shaped or rose-shaped pans.
This is a cake pan you'll use for years, and whenever you do, you'll be glad you bought it!
Kentucky Chocolate Bourbon Cake with Caramel Bourbon Frosting
Amazingly Good!
- Serves: 12
- Prep Time: 20 minutes
- Total Time: 1 hour
This is a wonderful chocolate layer cake with a hint of bourbon. The Caramel Bourbon Frosting is the perfect complement to this cake. Chocolate and caramel with bourbon--it may not get any better than this.
Cake photo:t1.gstatic.com
Ingredients
- FOR CAKE
- 1 Cup butter
- 1/4 Cup unsweetened cocoa powder
- 3/4 Cup water
- 1/4 Cup bourbon
- 1/2 Cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 Cups sugar
- 2 Cups flour
- 1/2 teaspoon salt
- FOR FROSTING:
- 2 Tablespoons brown sugar
- 2 Tablespoons heavy cream
- 1 Tablespoon butter
- pinch of salt
- 3 Tablespoons bourbon
- 1 8 oz. pkg. cream cheese
- at room temperature
- 1 stick butter
- at room temperature
- 4 Cups confectioners sugar
Instructions
Cake:
1) Preheat oven to 350. Grease bottoms of two 9-inch cake pans
2) Line bottoms of pans with waxed paper, then grease and flour waxed paper and sides of pans
3) Heat butter, cocoa and water in a saucepan on low, stirring constantly, until butter melts and mixture is smooth (3-5 min)
4) Remove from heat, stir in bourbon, and set aside to cool.
5) Beat buttermilk, eggs, baking soda, and vanilla at medium speed until smooth.
6) Add cooled butter mixture, beating until well blended.
7) Combine sugar, flour and salt. Gradually add to mixture, beating until well blended after each addition. Scrape bowl often.
8) Pour into prepared pans and bake 25-28 minutes, until toothpick inserted into centers comes out clean.
9) Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.
Frosting
1) Heat brown sugar, cream, butter and salt over medium-high heat, whisking until sugar is dissolved, then cook for one more minute.
2) Remove from heat, stir in bourbon, and set aside to cool.
3) Beat cream cheese with butter with mixer on medium, until blended and soft.
4) Gradually add confectioners sugar, beating to blend well after each addition.
5) Add bourbon/caramel mixture and beat to combine well
To complete
Frost cooled cake with Caramel Bourbon frosting. If desired, spoon a simple chocolate glaze over top edge of cake and let drizzle down sides.
Bacardi Rum Cake
The Genuine Original
- Serves: 12-16
- Prep Time: 15 minutes
- Total Time: 1 1/2 --2 hrs
This popular holiday cake is delicious--and it's even better the next day--but it's so moist and yummy, there probably won't be any left the next day!
Cake photo: derf
Ingredients
- FOR CAKE:
- 1 Cup chopped walnuts or pecans
- 1 Box yellow cake mix (don't use mix containing pudding)
- 1 Box (3.4 oz.) vanilla instant pudding
- 1/2 Cup whole milk
- 1/2 Cup vegetable oil
- 4 large eggs
- 1/2 Cup Bacardi dark rum
- FOR GLAZE:
- 1 stick butter
- 1/4 Cup water
- 1 Cup sugar
- 1/2 Cup Bacardi dark rum
Instructions
Cake
1) Preheat oven to 325. Grease and flour a 10 inch tube pan or 10 inch bundt pan
2) Sprinkle the nuts over bottom of pan.
3) In a large mixing bowl, combine cake mix, pudding mix, milk, oil, eggs and rum, and stir to combine.
4) Mix on high speed until well blended, scraping bowl often.
5) Pour over nuts in pan, and bake for 1 hour or until cake tests done with toothpick.
6) Cool in pan on wire rack for 15 minutes, then invert on plate to remove from pan. Let cake cool while preparing glaze.
Glaze
1) Melt butter in a small saucepan, stir in water and sugar . Bring to boil, and boil 5 minutes, stirring constantly.
2) Remove from heat and stir in rum. Set aside to cool slightly while preparing cake.
To Finish Cake
1) Poke holes over top and sides of cake using fork.
2) Spoon glaze over top of cake and brush onto sides, allowing it to soak in. Repeat until all glaze is used.
Alternate method
1) Pour about 2/3 of the glaze into pan cake was baked in
2) Carefully invert cake back into pan
3) Poke holes in bottom of cake with fork and spoon the remaining glaze over bottom.
4) Let cake sit in pan for 15 minutes, then invert pan onto serving plate to remove cake.
Beautiful Cakes Deserve A Beautiful Setting
Home Essentials Optic Domed Cake Stand
Vintage Optic Glass Cake Stand with Dome
This lovely glass cake stand shows off cake perfectly, and the glass dome keeps it fresh, while letting your beautiful baking show through.The heirloom look of this vintage design shows your good taste beautifully, with or without the cover. Any cake would be proud to call this cake stand home!
Do you think these look delicious?
Want to make one--or all of them?
These cakes look scrumptious, and they taste that way too. Some are harder to make than others, but they're all easy to eat!
My biggest problem is deciding which one to make! What's your choice?
You CAN Take It With You!
Party at someone else's house? Going to Mom's for the big family gathering? No problem! This Wilton Cake Caddy will get your cake there in beautiful shape. Three securely locking latches keep cover firmly attached to the base. It easily holds a 10" cake or pie. the molded handle can't come off like snap in handles can. See through cover keeps contents visible. Wherever you're taking them, this carrier will get your baked goods there safely and securely.
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About MaxReily
What did you think? Do these cakes sound great?
Please leave a comment, so I'll know you dropped by.
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agalova
Mar 26, 2012 @ 4:32 pm | delete
- These all sound so great. My trouble will be in deciding which to make first! Thanks for sharing your recipes. *Blessed*
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puerdycat
Nov 10, 2011 @ 3:11 pm | delete
- I love how you approach the holidays, Max, and I do believe I could fall in love with these cakes!
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Tipi
Aug 6, 2011 @ 10:38 am | delete
- Talk about a reason to bake and once you serve any one of these, YOU will be the one asked to bring the cake to an event. Deliciously done!
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gypsyman27
Aug 2, 2011 @ 12:30 am | delete
- I really love these recipes and will try a few of them. I am bookmarking the page. Thanks for sharing these cakes mixed with 'spirits' as the holidays are coming. See you around the galaxy...
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raphaelo
Jul 31, 2011 @ 2:35 pm | delete
- All cakes of this lens are so sweet as the same beautifully sweet like the wonderful lady such as MaxReily :) You makes me feel hungry again :D Have a wonderful time.. always ;)
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sousababy
Jul 31, 2011 @ 1:43 pm | delete
- Oh now this is what I call 'Baking a Cake!' Bring 'em on. I once made Rum Balls for the boys at Sharbot lake and they said they were fantastic. Definitely Amplifying this one, like right now.
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karmicchristian
Jun 21, 2011 @ 8:24 am | delete
- Hic! Cheers for the cake. Can I eat it too!? :)
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MaxReily
Jun 22, 2011 @ 9:39 pm | delete
- Sure! It's easy to have your cake and eat it too--just bake two cakes!
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jasminesphotography
Jun 10, 2011 @ 2:40 am | delete
- I've never even heard of something like that. I might give it a try.
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Padaneis
May 9, 2011 @ 5:27 pm | delete
- Yes, they do! Going to try one at least...
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by MaxReily
Hi! I'm from the U.S., I live in the state of Ohio, and I've recently retired from a long career in nursing. Now I have more time to devote to other... more »
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