Name Yer Poison Liqueur Cake
Indulge in decadence with the "Name Yer Poison Liqueur Cake," a rich and versatile dessert that lets you customize the flavor profile by choosing your favorite liqueur—rum, amaretto, Irish cream, or anything else that delights your palate. This tender bundt cake is baked to golden perfection with a moist interior, thanks to the infusion of milk and your chosen spirit. A silky glaze, made with powdered sugar and a hint of liqueur, cascades over the top, adding an elegant finishing touch. Perfect for special occasions or as a sophisticated treat paired with coffee, this cake offers a unique, boozy twist on traditional desserts. Whether you’re serving guests or indulging solo, this customizable recipe is a show-stopping crowd-pleaser! Keywords: liqueur cake recipe, bundt cake, boozy desserts, customizable cake, glazed cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups liqueur of choice (e.g., rum, amaretto, Irish cream, etc.)
- 0.5 cups whole milk
- 1 cups powdered sugar (for glaze)
- 2 tablespoons liqueur of choice (for glaze)
- 1 tablespoons milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or nonstick cooking spray, then lightly dust it with flour, tapping out any excess.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until combined.
Switch the mixer to low speed. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk and liqueur of choice, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze. In a small bowl, whisk together powdered sugar, 2 tablespoons of your chosen liqueur, and 1 tablespoon of milk until smooth. Adjust the consistency as needed by adding more milk or powdered sugar.
Once the cake is completely cooled, drizzle the glaze over the top, letting it drip down the sides.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to three days.
Nutrition Facts
Calories |
4671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.5 g | 219% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1147 mg | 382% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 676.8 g | 246% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 478.9 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 353 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
