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Anyone know how to temper a whiskey cake that is
Posted: Jan 12, 2014
Tried a new whiskey fruitcake recipe, made a slight error by adding 2 cups of dried fruit instead of 1, so the cake came out really dry. Found a suggestion to poke holes in it with a skewer and pour whiskey over the cake so it would go into the cake; do this every day for a week. The texture is now good, but the taste--whoooo, baby! Even with whipped cream it is too strong. Would it be possible use the same hole-poking technique using a sweet fruit juice or something? Would hate to toss it now. All suggestions welcome. Thanks!;
Not sure I understand the problem - lol
[ In Reply To ..]How can there be too much hooch in the cake????
OK, I guess there can be. Hard to imagine, but ... can you put it on a rack and poke holes all the way through to let some drain out? Save it for another cake. If you have to, perhaps you can encourage it by putting it on a thick stack of paper towels. That would wick it out.
After that, letting it age a bit might help. The whisky would mellow, maybe? Evaporate?
Fairies like whisky -- it is one of their preferred foods -- so don't forget to leave a bit of cake out for them.
wait a bit? - hic
[ In Reply To ..]When I made a rum cake and pour a lot of rum in like that, I just wait a couple days to settle it and allow the spices to mature. I one made boozy bread pudding that set the nose hairs on fire, but the bread pudding did mellow out in the ensuing days ;)
I used to make - Rum balls
[ In Reply To ..]By the 3rd or 4th day, that alcohol flavor mellowed. If it's already been a few days and it's still potent, well...don't serve it to any children.
If it's not overdone, you could throw it in the oven for a bit---that helps alcohol evaporate, but fruit cakes already have a bad reputation for being door stoppers, so you'd have to be real careful.
Thanks for the replies. - Funny and helpful. sm
[ In Reply To ..]The cake is still wrapped up, so will let it sit out for a while and see what happens. Was also thinking about putting it in the oven, but afraid it might burst into flames, so might try it with a thick slice first. Last resort: Crumble it on ice cream. Can wait to start my diet later. Thanks again!
LOL - see msg
[ In Reply To ..]You could always roll a ball of ice cream in the crumbs and flambe it, lol.
Use it to make trifle ... - anon
[ In Reply To ..]or use it instead of bread in bread pudding.
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