Question for the masses :)
Posting Guru
Joined: Feb 2003
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From: Near Bloom, PA
I've got a fruitcake recipe that gets pretty potent. What goes in before baking is inconsequential to what happens after. It gets soaked in booze, covered with a booze-soaked rag, and left to sit. Every few days you're supposed to resoak the rag and keep doing this for a month. I couldn't take the fumes after a week, tried to eat it and ended up throwing most of it out. Last thing I need is a cake hangover. Try explaining that one to the police.
"Is that alcohol on your breath?"
"Been eating fruitcake, officer."
"Uh-huh. And what were you washing it down with?"
"Is that alcohol on your breath?"
"Been eating fruitcake, officer."
"Uh-huh. And what were you washing it down with?"
Posting Guru
Joined: Jun 1999
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From: Oregon
Originally Posted by stu37d
Not that it matters, as I quit drinking so long ago that alcohol doesn't taste good at all to me, but doesn't the alcohol cook out of stuff when baked? Obvuiously, the rum applied after baking would be potent, but I'd always heard that alcohol evaporates. Maybe Dennis could answer this one...
Yes, the initial rum is cooked out of it, (except for the flavor, which will add to the layering effect later on). Once it's out of the oven and still just slightly warm, the rest of the rum gets poured on top. (Bunt pans work really well for this.) It's kind of slow going, but it soaks in. Once that's done, you have to wrap it quickly with the plastic and foil and then freeze. Over time, the rum mixes with the sugar and vanilla, then turn to rum liqueur, (takes 4 to 6 months). When it's time, unwrap the cake and frost it with whatever. There's a layered taste effect of both the initial rum and the rum liqueur. A lot of the alcohol is still there. Wrapping it airtight keeps the alcohol in and freezing will keep the cake fresh.
Been looking, but can't find the recipe. It's basically yellow cake mix, pudding cake mix, extra vanilla and a touch extra sugar. Oh yea, and the rum...
Senior User
Joined: May 2004
Posts: 265
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From: Phoenix, AZ
another idea is taking the cholote coverd cherries and injecting some sort of alchol into them. they are great, had them with vodka and rum both very good. just get a seringe and you can have yourself a party!!
New User
Joined: Dec 2004
Posts: 15
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From: Bowie, Maryland
Alcohol evaporates far faster than water and boils at a lower temperature. The normal boiling point of ethyl alcohol is 78.5oC (i.e., a liquid at room temperature). Although dipole-dipole forces and London dispersion forces also exist between ethyl alcohol molecules, the strong hydrogen bonding interactions are responsible for the much higher normal boiling point compared to methyl ether.
So have your cake and eat it too!
So have your cake and eat it too!
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