High Voltage Shareware/high1.zip/high1/DIR22/REC1012.ZIP/REC1012.TXT

Text File | 1993-11-04 | 19KB | 576 lines

Newsgroups: rec.food.recipes
Path: nuchat!taronga!arielle
From: [e-mail] (Natalie Adams Bendure)
Subject: COLLECTION: Liqueur Cakes
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail] (Natalie Adams Bendure)
Organization: Taronga Park BBS
Date: Tue, 2 Nov 93 14:35:22 EST
Approved: [e-mail]


Thanks for all the responses on Liqueur Cakes. I have compiled a list of the
responses, and they include many wonderful cakes, and pies too!


>From [e-mail] Wed Oct 20 23:59:16 1993

Old 1991 post follows:

Holiday Fruitcake
(makes 4 loaves)
(tsp=teaspoon)

Grease 4 (8x5 inch) loaf pans.
Preheat oven to 300 F.

In a large bowl, combine:
1 lb dried apricots, chopped
1 lb dates, chopped
1 lb golden raisins
1 lb candied cherries
1 lb candied pineapple
1 lb almonds, blanched, toasted, and chopped
1 lb pecans, broken into pieces.

Mix well.  Add:
1 C flour.

Dredge mixture well and set aside.

In a separate bowl, cream until light and fluffy:
1 lb unsalted butter, softened
1 1/2 C granulated sugar
1 1/2 C brown sugar, packed.

Add, one at a time:
12 eggs.
Beat mixture after each addition.

Sift together:
3 C flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp mace
1 1/2 tsp baking soda
1 tsp salt.

Add alternately to the creamed mixture:
the sifted ingredients
1/4 C rum
1/4 C brandy
1/4 C Grand Marnier
Juice and zest of 2 oranges
Juice and zest of 2 lemons.

Fold into the fruit-nut mixture.

Pour into 4 loaf pans.
Bake at 300 F 2 1/2 to 3 hours, or until loaves pass the
toothpick test.

Cool in pans 15 min.
Remove from pans and let cool to room temperature on wire racks.

Cut 4 pieces of cheesecloth large enough to cover each loaf.
Moisten each piece with Grand Marnier and wrap around each loaf.
Wrap each cheesecloth-covered loaf in foil.
Refrigerate or store in a cool place.

Note: the longer it sets, the better it tastes.


From: <[e-mail]>

Here is a recipe for a liqueur cake, (Kahlua! yum!) as requested by
Natalie Adams Bendure...

KAHLUA SWIRL CAKE
-----------------

from "KAHLUA--Recipe Book"

Streusel Filling:

1/3 cup packed brown sugar
1/3 cup chopped pecans
1/4 tsp. cinnamon
1/4 tsp. mace (this spice makes the cake!)

Cake:

2 cups sifted all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. mace
1/2 cup butter or margarine, softened
1-1/4 cups granulated sugar
2 eggs
1 tsp. vanilla
3/4 cup sour cream
3/4 cup Kahlua

Kahlua Glaze:

3/4 cup sifted powdered sugar
2 Tbsp. softened butter
1 Tbsp. Kahlua

1)  Grease and flour 9 in. fluted tube pan. Preheat oven to 350 F.

2)  Prepare Streusel Filling:
Mix ingredients and set aside.

3)  Prepare Cake batter:
Resift flour with baking powder, soda, salt and mace.  (I
never do any sifting, but this is what the recipe calls for)
In large bowl, combine butter, sugar, eggs, and vanilla.
Beat 2 min. on medium speed (batter may appear curdled).
On lowest speed, blend in flour alternately with sour cream
and Kahlua.

4)  Turn 1/3 batter into prepared pan.  Cover with 1/2 Streusel
Filling, an additional 1/3 batter and remaining Streusel.
Top with remaining batter.

5)  Bake on rack below oven center for 45 min., or until golden
brown.  Remove and let stand 10 min.  Invert on cake rack;
cool till lukewarm (with pan on top).

6)  While cake is cooling, prepare Kahlua Glaze:
Combine ingredients and beat until smooth.

7)  Remove pan and spoon glaze over top of lukewarm cake.  Top
with pecan halves if desired.  Serves 8-10.

8)  Enjoy!


I've never made this next one, but it looks good too...

KAHLUA BANANA BRUNCH CAKE
-------------------------

1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional:  sifted powdered sugar

Grease 10 in. tube pan well.  Preheat oven to 350 F.  Cream butter and
sugar until fluffy.  Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts.  Beat on low speed until mixture
is well blended.  On medium speed, beat 2 min., scraping bowl as you
beat.  Stir in coconut and nuts.  Turn into prepared pan.  Bake 45
to 50 min., or until golden brown.  Remove from oven; let stand 10
min.  Invert on cake rack; remove pan.  When fully cooled, dust with
powdered sugar, if desired.
Serves 10-12.


From: [e-mail] (Desiree McCrorey)

Excerpted without permission from LA Times Food Section 16 Jan 1992.



Quick Mango-Rum Cake

1 cup peeled mango cubes
1 (18.5 ounce) box butter recipe golden cake mix
1/2 cup rum plus water to make 2/3 cup liquid (or 2/3 cup water)
3 eggs
1/2 cup pureed ripe mango (replaces 1/2 cup butter)

Spray bottom of 10-inch tube or bundt pan with non-stick vegetable
spray.  Arrange mango cubes in bottom of pan.

Blend cake mix, rum liquid, eggs and pureed mango in large mixer bowl
at low speed just until moistened.  Beat at medium speed 4 minutes.

Pour batter into prepared pan and bake immediately at 375 degrees
[Fahrenheit] 40 to 45 minutes or until wood pick inserted in center
comes out clean.  Cool about 20 minutes in pan.  Loosen and remove from
pan onto serving plate.  Makes 10 servings.

Quick Mango-Rum Cake with mangoes in place of butter:

Each serving contains about:

83 calories;  36 mg sodium;  64 mg cholesterol;  2 grams fat;  8 grams
carbohydrates;  2 grams protein;  .21 grams fiber;  21% calories from fat.

Compare to Quick Mango-Rum Cake made with butter, no mangoes (in batter):

Each serving contains about:

159 calories;  129 mg sodium;  89 mg cholesterol;  11 grams fat;  7 grams
carbohydrates;  2 grams protein;  .14 grams fiber;  63% calories from fat.

Brenda ([e-mail])
***************************


This recipe is from the RSVP column in the Nov. '92 Bon Appetit.
It originates from one of my favorite restaurants ("Louisiana",
in Ethridge, TN) so I thought I'd post it.  Enjoy!

Banana Coconut Rum Cake

Cake

2 cups cake flour
2 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup sugar
2 egg yolks
1 tablespoon vanilla extract
1/2 cup plus 2 tablespoons milk, room temperature
1 cup mashed very ripe bananas
1/3 cup sweetened shredded coconut

3 large egg whites, room temperature

Frosting

1 1/2 cups (3 sticks) unsalted butter, room temperature
4 cups powdered sugar
3/4 cup mashed very ripe banana
4 tablespoons dark rum
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice

1 1/2 cups sweetened shredded coconut

For Cake:  Position rack in center of oven and preheat to 350 degrees.
Butter and flour two 8-inch diameter cake pans.  Sift flour, baking power,
baking soda, and salt into medium bowl.  Cream butter and sugar in large
bowl until light.  Add yolks and vanilla and beat until combined.
Gradually beat in dry ingredients alternately with milk and bananas in
3 additions each.  Continue beating 2 minutes.  Beat in coconut.

Using electric mixer fitted with clean dry beaters, beat whites in
medium bowl to medium-stiff peaks.  Gently fold in whites into batter
in 2 additions.  Divide batter between prepared pans.  Bake until cakes
are just golden and tester inserted into center of each comes out clean,
about 30 minutes.  Cool cakes in pans on rack 10 minutes.  Run small,
sharp knife around pan sides to loosen cakes if necessary.  [Can be
prepared one day ahead.  Cover with plastic and let stand at room
temperature.]

For Frosting:  Cream butter in large bowl until light.  Sift half
of sugar over and beat until fluffy.  Add mashed bananas, 1 tablespoon
rum, vanilla extract, and lemon juice, and beat to combine.  Sift
remaining half of sugar over and beat until thick.

Place 1 cake layer on plate.  Pierce cake all over with tip of knife.
Sprinkle 1 1/2 tablespoons rum over cake.  Spread 1 1/2 cups frosting
over.  Top with second cake layer.  Pierce cake all over with tip of
knife.  Drizzle remaining 1 1/2 tablespoons rum over.  Spread remaining
frosting over top and sides of cake.  Press coconut onto top and sides
of cake, covering completely.  [Can be prepared four hours ahead.  Cover
with plastic wrap and let stand at room temperature.

Margaret Wiginton
[e-mail]

***************************


Rum Cake

1 box yellow cake mix (Duncan Hines Butter Recipe Golden is prefered)
1 pkg. instant vanilla pudding  mix
1/2 c. light rum
1/2 c. water
1/2 c. vegetable oil
4 eggs
1/2 c. chopped nuts (optional)

Combine cake and pudding mixes in a large mixing bowl.  Add rum, water
and oil, and mix well.
Add unbeaten eggs, one at a time.  Mix 2 minutes.
Grease and flour a bundt pan, or sponge cake pan.  Crumble nuts in
bottom of pan, if desired.

Spread cake batter in pan and  bake at 325 for 50-60 minutes.  When
baked, remove from oven and pour on hot rum sauce (below).  Let cool
in the pan for 30 minutes then turn upside down to remove.

Hot Rum Sauce

1 c. sugar
1 stick butter or margarine
1/4 c. light rum
1/4 c. water

Boil in a small sauce pan for 2 to 3 minutes and pour all of it over
the hot cake while it is still in the pan.  Let sit 30 minutes and
invert over a plate.

Notes:

1.  Don't try to cheat and use cake mix with pudding in it already, it
just doesn't cut it.  Use the two separate mixes as indicated.

2.  Don't forget to invert it after 30 minutes, or it'll stick
to the pan and make a mess.

3.  The recipe calls for light rum, but you can use dark rum if that's
what you've got.  I haven't noticed any particular difference in
flavor or quality.

Enjoy.

Margaret
***************************


Baileys Irish Cream Cheesecake

10 servings

Crust

10 whole graham crackers, broken into pieces
1 1/4 c. pecans (about 5 ounces)
1/4 c. sugar
6 T (3/4 stick) unsalted butter, melted

Filling

1 1/2 pounds cream cheese, room temperature
3/4 c. sugar
3 large eggs
1/3 c. Baileys Irish Cream Liqueur
1 tsp vanilla extract
3 ounces imported white chocolate (such as Lindt), broken
into pieces

Topping

1 1/2 c. sour cream
1/4 c. powdered sugar
1 1/2 ounces imported white chocolate, grated
24 pecan halves

For crust:  Preheat oven to 325F.  Lightly butter 9-inch
diameter springform pan with 2 3/4-inch-high sides.  Finely
gring graham crackers, pecans and sugar in processor.  Add
butter and blend, using on/off turns.  Press crumbs onto
bottom and 2 inches up sides of prepared pan.  Refrigerate
20 minutes.

For filling:  Using electric mixer, beat cream cheese and
sugar in large bowl until smooth.  Whisk eggs, Baileys and
vanilla in medium bowl until just blended.  Beat egg mixture
into cream cheese mixture.  Finely chop white chocolate in
processor using on/off turns.  Add to cream cheese mixture.

Transfer filling to crust-lined pan.  Bake until edges of
filling are puffed and dry looking and center is just set,
about 50 minutes.  Cool on rack.

For topping:  Mix sour cream and powdered sugar in small
bowl.  Spread topping onto cooled cake.  Refrigerate until
well chilled, about 6 hours. (Can be prepared 1 day ahead.)

Sprinkle grated chocolate over cake.  Place pecans around
edge and serve.

Note: I've fixed the cake with and without the topping, and
I prefer it without the topping. As a suggestion, prepare
the topping, but serve it on the side.

=============================================================

The following is for Brandy Alexander Pie, you might try substituting
1/2 cup Bailey's for the cognac and creme de cacao. Good Luck!

-Brian

I use a cookie crust for this recipe. Say a package of "Famous Chocolate
Wafers" crumbled with melted butter poured on and then baked in a pie
pan.

Filling:

1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/8 tsp salt
3 eggs, separated
1/4 cup cognac
1/4 cup creme de cacao
2 cups heavy cream, whipped


Sprinkle the gelatin over water in a saucepan. Add half of the sugar.
Add the salt and egg yolks. Stir to blend. Cook over low heat stirring
until gelatin dissolves and mixture thickens. Do not boil. Remove from
heat and stir in liquor. Chill until the mixture starts to mound slightly.
Beat egg whites until stiff. Gradually beat in sugar. Fold the egg whites
into the thickened gelatin mixture. Fold in 1 cup whipped cream. Turn into
crust and chill. Garnish with the rest of the cream. (It also looks pretty
with chocolate shavings on top.)



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

Rum (or Bourbon) balls

2 Tablespoons cocoa
Confectioner's sugar
2 1/2 Cups finely crushed vanilla wafers (most of a 12-oz box), easily
crushed in a food processor or blender

1 Cup finely chopped pecans or walnuts
3 Tablespoons light corn syrup
1/4 Cup rum or bourbon

Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix
in remaining ingredients.  Form the mixture into 1-inch balls with your
hands.  Sprinkle about 1 Cup confectioner's sugar on a plate and roll the
balls in it to coat.  Store in a tin for at least 1 week before giving
them away.  These cookies will mellow with age and will keep up to 1 month.



Title: Wine tart
Categories: Desserts, Pastry
Servings:  6


140 g  Plain flour (5 oz)                1/2 ts Sugar
1 ts Baking powder                       3 tb Milk
60 g  Unsalted butter (2 1/4 oz)               Butter and flour for the
1 ds Salt                                     - tart tin


120 g  Caster sugar (4 oz)               100 ml Good dry white wine (scant
1 ts Ground cinnamon                          - 1/4 pint)
10 g  Plain flour (1/4 oz)               15 g  Butter (approx. 1/2 oz)

This a recipe from the Swiss district "Vaud": both the pastry and the
filling are local specialities.

Pre-heat the oven to 260 oC/500 oF. Lightly butter a tart tin with a
removable base 20 cm (8 in) in diameter.

Pastry: put the flour, baking powder and softened butter together in a
large bowl. Add the salt and sugar. Rub all the ingredients together with
your fingertips until the mixture resembles coarse semolina. Add the milk
and mix it in lightly and rapidly with your fingers, without exerting any
pressure. Form the pastry into a ball, using it to collect all the loose
flour. If need be, add another drop or two of milk.

Do not let the pastry rest, but roll it out straight away to fit the
prepared tart tin. The pastry should be only 3 mm (1/8 in) thick and
should extend well beyond the rim. Ease the pastry into the base of the
tin by pressing gently into the corners with a small ball of dough, but
arrange for the spare pastry at the top of the tin to project as a little
horizontal fold or lip about 1 cm (3/8 in) wide and 1 cm deep inside the
tin. There is now much less spare pastry all round the outside of the tin.
Press the pastry down on top of the rim with your thumb and trim it off
neatly by rolling the pin across the tin.

Press the fold of pastry inside the tin upwards (the rolling pin should
have passed over it without touching it at all). Work fast, with your
fingers inside the rim. You now have a border standing up all round the
top of the tin, with the lower, outside edge firmly attached to the rim.
Pinch this border between your finger and thumb with tweaking movements,
at intervals of 1 cm (3/8 in) to make a little fluted edge all round the
top of the tart.

Mix the sugar, cinnamon and flour together. Strew this mixture all over
the bottom of the tart. (This is a liquid filling so the bottom of the
tart is not pricked with a fork). Pour the wine over the sugar mixture and
mix it with your fingertips. Dot the surface with the butter, in flakes.

Cook the tart in the bottom of the pre-heated oven for 15 ... 20 minutes,
turning it from time to time to equalise the heat and to prevent bubbles
forming.

Leave the tart to cool before taking it out of the tin.

(From: Fredy Girardet, Cuisine spontanee)



German Suprise Chocolate Cake

2 1/4 Cups flour           1 tsp. baking powder
1 tsp. baking soda         1 1/2 cup sugar
2/3 cup shortening         3 eggs
1 1/2 tsp. salt            1/2 cup cocoa
1 cup beer                 2/3 cup sourkrout
(chopped, rinsed, and drained)


1. Cream butter and sugar together.
2. Add eggs one at a time
3. Add beer
4. Add cocoa
5. Sift together flour, salt, and baking soda and powder.
6. Add to creamed mixture slowly, until all is mixed.
7. fold in sourkrout.
8. Put into a slightly greased 9 by 15 baking pan.
9 Bake for 30 to 45 minutes at 375 degrees F.



Title: Kutia (Christmas pudding)
Categories: Poland, Desserts
Servings:  8

200 g  Wheat grain (7 1/4 oz)
200 g  Poppy seeds
200 ml Honey (7/16 pint)
100 g  Walnuts, chopped (3.5 oz)
100 g  Almonds, chopped
50 g  Currants (1.8 oz)
4    Figs
4    Dates
1/2    Vanilla pod
1 ts Grated lemon peel
70 ml Rum (1/8 pint)
2 tb Cream
10    Almonds, whole

(Keep care: preparation 6 hours !!)

Wash the wheat grain, leave to soak in cold water for 6 hours. Drain, then
pour 2 l of boiling water over the wheat, cover and cook over a low heat
for 3 hours. The grains should be soft but not mushy. Strain the cooked
wheat and leave to cool.

Wash the poppy-seeds thoroughly in cold water, scald with boiling water
and drain. Pour boiling water over them, bring to a boil, remove from the
heat and leave to stand in a warm place for 3 hours. Drain and mince.

Soak the currants in rum or cognac. Cut the figs and dates into thin
strips. Crush vanilla pod in a mortar.

Pour the poppy-seeds into a mixing bowl, add cream, honey, vanilla and
lemon peel. Grind for 15 minutes, then add the wheat, crushed walnuts and
almonds, currants, figs and dates. Mix well and transfer to a glass bowl.
Decorate with whole almonds and chill.

(From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9)
Posted by Rene Gagnaux