Liquor in Cakes Yes or No?
Is it okay to put liquor like Hennessy in a scratch cake or should I use a box cake mix for that? I wasn't sure if the milk and liquor would work well in a scratch cake.
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17 Comments:
It should work out, try it.
If not, you can always drink it =)
browntown at 2:59PM on 11/06/08
I like pouring liquor over my cakes once they are out of the oven, and before I turn them out of the pan. Makes them yummy moist! (and not at all kid-friendly...) :o)
juliebugsmama at 3:18PM on 11/06/08
When you add liquor to cakes you use it before baking as flavoring. Same as vanilla and about as much a bit more if you want a more intense flavor.
After baking you use it on a hot cake and the cake will soak it up.
Suggestions; boil your booze if you are using it after. Why? Unless you warn damn near everyone someone may eat some and not realize the potency. Mean trick really. So unless you put a giant sign that says MY APPLE CAKE WITH TONS OF CALVADOS IN IT 80 PROOF WARNING!!! Do not do it like that.
My mother actually did this once with a whiskey cake. She was rushed for time and just poured a cup of Seagrams VO in a cake. Man that was some party, I know I was toasted.
Take your liquor and boil it for 2 mins. They let it go back to warm and pour in into your cake.
Now fruit cake is the only exception people expect fruit cake, that and rum balls to have booze.
I use a lot of liquor in my baking. I also use it in cooking. It is a thing that to me is just the greatest thing ever, layers of flavor.
JerzeeTomato at 4:28PM on 11/06/08
i love liquor in all food including cakes but my MIL made Tiramisu and was alittle heavy with the rum and not only did we catch a buzz we could almost breathe fire it was so strong...alittle dab will do ya...
hungrygrl7 at 4:32PM on 11/06/08
Just a warning for any novice cooks- if you're going to cook the alcohol out of booze, remember that it can easily catch fire, so make sure you're using a much larger pot. Have a lid handy to cover it, just in case, and remove it from the burner until the fire is out.
PerkyMac at 4:44PM on 11/06/08
There was a rum cake once that someone brought to work. It was a great rum cake. However, there was so much rum everyone caught a buzz. We worked at the county jail.
beth1 at 4:46PM on 11/06/08
You can definitely put it in scratch cakes since I just made an olive oil pound cake that had a ton (full cup) of sherry in it. You can always mix it in separately from milk if possible curdling is a concern - it wasn't in mine since the oil was the main liquid/emulsifier.
MaresyDotes at 5:28PM on 11/06/08
Yes. Rum cakes are delicious.
seikel at 5:55PM on 11/06/08
YES LIQUOR!, with or without the cake..... but again, stay away from the Jacques Daniels.
Pavlov at 6:31PM on 11/06/08
I have a Bacardi Peach Rum Cake if anyone wants it, it has the peach rum in it as well as in the glaze poured on top after its baked. Let me know I will share it.
joanpieroni2 at 7:25PM on 11/06/08
In the batter, scratch and box. On top scratch and box. In a glass while baking. Do I sound like a lush?
NuJoi at 8:51AM on 11/07/08
@joan- yes please! I love rum. especially the flavored ones
machellebelle at 9:13AM on 11/07/08
You can't really cook the alcohol out of liquor without cooking it for a very long time.
http://www.ochef.com/165.htm
I'd say just use a light hand, if you'r adding enough booze for people to get wasted from a peice of cake your adding way too much and the cake isn't going to taste like anything but the booze.
VerasTastyFreeze at 1:13PM on 11/07/08
Surely you wouldn't waste good liquor on a box mix cake! I never actually use it in the batter, but instead in a filling, as buttercream flavoring or brushed between layers as a moistening and flavoring agent. A little goes a long way. My MIL makes trifle that deserves one of Jerzee's warning labels.
Melinda at 2:02PM on 11/07/08
I have to get that recipe for the Bacardi's rum cake, man that is fab.
pjracz10 at 1:57PM on 11/08/08
I can't see that making a cake from a mix or from scratch would affect the use of booze one way or the other. I'm not sure I see the point of using it in the unbaked batter (and if the recipe uses some fluid, such as milk, would swap the booze for the other, fluid, anyway), but after... YES!
I remember the rum cake my pathology professor used to make every year for the BioMed club Christmas party; the cake itself was either a cheap store-bought one, or made from a mix; it generally had pronounced cardboard notes to it. It's reason for being was to act as a sponge for the litre or so of rum that he poured over it. A room full of snockered pre-med students and science professors was pret-ty festive :D
mongoose at 2:11PM on 11/08/08
yes,
dearrie at 11:36AM on 11/09/08