Now, while I rarely pour myself a drink, I definitely love alcohol in my cakes. I’d probably add liquor to every single cake if left to my own devices. Every microwave mug cake that I’ve made has had a splash or two of rum or wine. Every single one. I’ve been known to bake a boozy cake for a friend’s birthday and then eat half the cake before the pick up. Oops.
So basically, boozy cakes as a theme for Bundt Bakers is PERFECT for me. Since I don’t drink much, I rarely explore different cocktails and pretty much stick to the ones that I know - screwdrivers, fuzzy navels and strawberry daiquiris. Two of my friends in undergrad liked screwdrivers and fuzzy navels so I adopted those two as my drinks. Strawberry daiquiris joined the list when I moved to Miami and tried one at Flannigans. I wanted to make a fuzzy navel bundt back when we did stone fruits but thought I’d wait for a booze theme. Now that it’s here, I’ve switched to the screwdriver. Peaches aren’t in season and I wasn’t in the mood for jam.
You’ll see from the title that I’m using tangerines instead of oranges. This isn’t because I wanted to add a twist - OK, that is part of the reason. However, the main reason is that oranges (used to?) trigger my migraines. I can get away with drinking some brands of orange juice but I don’t try too often. But I can’t get away with orange zest/rind and I wanted to use some here. It’s been a while since I’ve had a migraine(*knock on wood*) and I really wanted to test it. But I thought I’d leave well enough alone.
So tell me, do you like alcohol in your cakes or solely in your glass? I have a friend who does not like alcohol in her cakes. I’m not sure how we’re still friends. I hope you like boozy cakes though because there’s an amazing list of boozy cakes below. Thanks, Lauren for choosing a great theme!
|Dark and rainy day = Worse than normal pictures. I'll rebake and retake soon.|
Tangerine Screwdriver Mini Bundts for Two
3 tablespoons of sugar
1 tablespoon of tangerine juice
6.5 tablespoons of cake flour
2 tablespoons tangerine juice
3 tablespoons vodka
2 tablespoons powdered sugar.
Glaze 2 (optional)
powdered sugar plus enough tangerine juice and/or vokda to make a pourable icing.
tangerine zest for garnish
Preheat oven to 325 F.
In a metal bowl, whisk together the egg and sugar. Place this metal bowl over a pot of lightly simmering water. The water should not touch the bottom of the bowl.
Whisk until the mixture is warm, has lightened in colour and is frothy.
Remove from heat, whisk on medium speed then add the tangerine juice. Whisk mixture until the bottom of the bowl has completely cooled.
Add tangerine zest then fold in the cake flour until just combined. Batter will be lumpy.
Pour into thoroughly greased mini bundt pans
Bake 10-12 minutes or until a toothpick inserted comes out clean.
Whisk together the ingredients for glaze 1 and pour over warm cakes. Cool then remove from pans.
If using the second glaze, pour over cooled cakes.
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.