Anyone knows a recipe of an alcoholic cake?

Just wanna balance high cholecterols with supposedly heart friendly alcoholAnyone knows a recipe of an alcoholic cake?
Bacardi Rum Cake


Cake:


1 cup chopped, toasted pecans or walnuts


1 18-1/2 ounce yellow cake mix


1 1-3/4 ounce (4-serving size) instant vanilla pudding mix


4 eggs


1/2 cup cold milk


1/2 cup vegetable oil


1/2 cup Barcardi dark rum


Glaze:


1 stick butter


1/4 cup water


1 cup sugar


1/2 cup Barcardi dark rum





Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.





Glaze: Melt butter in saucepan. Stir in water and sugar.


Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.





Here are also some easy rum cake recipes.


http://allrecipes.com/Search/Recipes.asp鈥?/a>





Enjoy!!!Anyone knows a recipe of an alcoholic cake?
try amaretto liquored.
BEST EVER RUM CAKE





1 pkg. yellow cake mix


3/4 c. oil


3/4 c. apricot nectar


5 eggs


1 1/2 tsp. nutmeg





GLAZE:





1 stick butter


1 c. sugar


1/4 c. water


2 jiggers dark rum





Mix ingredients together in order given. Mix until smooth. Pour into a 9';x13'; pan. Spray pan with Pam or grease.


Bake at 325 degrees for approximately 50 to 60 minutes or until cake tests done. Do not over cook. Remove from oven and pour glaze over cake that has been poked with large fork about every inch on cake.





For Glaze: Heat butter, sugar and water just until it reaches a boil. Remove from heat. Add rum. Pour or spoon over cake evenly.
Alcoholic) Chocolate Freezer Cake Recipe





Ingredients








Basic cake Digestive biscuits 250 g


Margarine 100 g


Golden syrup 15 ml


Drinking chocolate powder 40 ml


Dark Eating Chocolate 100 g


Optional alcohol Rum or other spirit up to 100 ml


Rum, brandy or whiskey icing flavouring a little


Mash the biscuits. Here are 3 suggestions for how to do this:


A foodprocessor is probably the easiest way (other than cleaning afterwards) provided you have one %26amp; it is durable enough survive bashing dry biscuits.


The quickest way I have found to do it without a foodprocessor is:


Put the biscuits in a large mortar (a large plastic mixing bowl will do).


Grind them with a large pestle (a full tin can will do; a wine bottle is an easier shape to hold for grinding but, if using one, take care not break it as it could cause a nasty injury).


Continue until most of the pieces are small enough (a matter of personal preference: powder size bits give a smooth fudgey result; 5 mm lumps give a more interesting texture).


Shake the bowl to bring the large the pieces to the surface (the 'muesli effect'). If any are too big, repeat the grinding on them.


The method in the original (school) recipe used a plastic bag %26amp; rolling pin:


Put them in a large plastic freezer bag or tough plastic carrier bag %26amp; tie the top leaving ample space for them to move.


Optionally, put that in another bag for extra mess protection.


Bash it with a rolling pin, tin can, mallet or other suitable object (a brick is not suitable because it is rough enough to tear the bag) turning or shaking the bag often to redistribute the contents.


When it feels like most of the pieces are small enough, empty the bag into the mixing bowl.


Shake the bowl to bring the large the pieces to the surface (the 'muesli effect'). If any look too big, return them to the crushing bag %26amp; repeat.


Put the margarine, golden syrup %26amp; drinking chocolate powder in a bowl %26amp; microwave until liquid.


Meanwhile line the baking tin with greaseproof paper.


Mix the liquid.


Pour the liquid into the bowl of broken biscuits %26amp; mix thoroughly.


Put the mixture into the baking tin %26amp; press flat.


Melt the chocolate in the microwave.


Top the mixture with melted chocolate.


Put in refrigerator to speed solidification.


Slice into 16 squares.
(Alcoholic) Choclate Freezer Cake Recipe


Description


A simple to make unbaked cake that can hold a high proportion of alcohol.





Summary


Mix mashed biscuits, margarine, golden syrup, drinking chocolate %26amp; (optionally) spirit.


Takes approximately: 10 min work, negligible cooking, 60 min total.


Ingredients


Basic cake Digestive biscuits 250 g


Margarine 100 g


Golden syrup 15 ml


Drinking chocolate powder 40 ml


Dark Eating Chocolate 100 g


Optional alcohol Rum or other spirit up to 100 ml


Rum, brandy or whiskey icing flavouring a little





Equipment


Mixing bowl. A big mortar %26amp; pestle (mixing bowl %26amp; full tin can or strong wine bottle will do) to bash biscuits with; alternatively plastic bags %26amp; something to bash it with or a food processor. Knife (to mix %26amp; press into cake tin with). Scales %26amp; spoons (or just estimate). Microwave oven with microwaveable bowl (or a hob %26amp; saucepan). Square shallow baking tin about 20 cm sided. Greaseproof paper





Mix the spirit into the broken biscuits before adding the melted margarine mix and just add the flavouring to the margarine mix because it will not impede the setting of the margarine, which is what binds the cake together, as much.


Reduce the amount of margarine %26amp; syrup used because less will be absorbed by the biscuits because they will be saturated with spirits.


Use butter instead of margarine because it is harder.


Use spirit with much greater than 40% ethanol so that less water goes in the cake (I have not tested this one due to the unavailability of cheap (but fit for human consumption) spirit above 40% w/w locally).
For an alcohol-infused cake, you first need a basic pound cake. Pound cakes are denser and will absorb additional liquids, whereas a standard cake will turn soggy wherever you place the additional liquid. For the pound cake, you can either buy a frozen one at the grocery store (such as Sara Lee), or you can make one yourself:





2 cups all-purpose flour


1/2 teaspoon baking powder


1/4 teaspoon salt


2 sticks (1 cup) unsalted butter, softened


1 1/2 cups sugar


3 large eggs, at room temperature for 30 minutes


1 teaspoon finely grated fresh lemon zest


1 teaspoon vanilla


1/2 cup whole milk, at room temperature





Special equipment: a 9- by 5- by 3-inch metal loaf pan





Put oven rack in middle position and preheat oven to 350掳F. Generously butter and flour loaf pan, knocking out excess flour.





Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in zest and vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.





Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.





As for the alcohol, Cointreau or Grand Marnier (both are orange-flavored liqueurs) will work. Amaretto (almond liqueur) will work as well, or you can use dark rum. After the pound cake has cooled (a hot cake will make the alcohol evaporate), just drizzle the liquor over the top of the cake, seal the cake and pan in a plastic bag (to prevent evaporation), and let gravity do the rest. The amount of liquor you want to add is up to you, but a few ounces should be sufficient, as the liquor is primarily for adding flavor, not alcohol content. If you want a higher alcohol content, try pouring the liquor directly upon the individual slices when the cake is served.