Vaughn's Tipsy Cake... hopefully.

[misterx]

This evening I am attempting to make a tipsy cake. There are many variations of this, but most can be summed up as "stale pound cake soaked with liquor". Another version takes the above pound cake in 1/4" slices, lines a desert glass or bowl, sprinkle crushed nuts in the bottom, then fill with a pudding or custard. None of that really appeals to me though.

So the plan is something like this... start with a carrot cake w/ raisins muffin mix base (denser than cake). Add some kind of very tangy fruit bits, lots of them. Bake in a bundt pan, at a lower temp than called for, increasing the time accordingly. I need to remove some of the moisture. After cooking and some cooling, infuse with plenty of Grand Marnier and less of Jack Daniels Green Label, while still in bundt pan. Cover with wax paper, then [figure out a way to...] physically compress the cake to take out some of the airspace. I'm wanting the result to have a dense, hearty texture, with a specific gravity near that of lead.

Think fruitcake, except good and alcoholic.

After compression for 12 hours or so, we'll turn it out of the pan. Then heat and pour a light sugar/butter glaze over the thing, serve soon thereafter. With any luck I'll have the tangy bright fruit tastes mixing with the orange bitterness of the Grand Marnier, nicely offset and mellowed by the sweetness of the glaze and cake.

That's the plan anyway. Wish me luck. I'm in the baking stage now.

I did a trial run of three muffins, so I have some confidence this will work.

I have also tested the Grand Marnier and Green Label for quality assurance. Several times. Wheeeeee.......

Comments

[mactavish.livejournal.com]

It's probably too late, but I'm thinking that covering the cake (in the pan) with foil and putting a lot of dry beans on top of it might be enough weight.

[misterx.livejournal.com]

I ended up mashing it by hand, which actually seemed to work pretty well.