The cake bartender of CakeBuzz, a liqueur-infused cake company, joins us today to whip up a category 5 boozy hurricane cake. Four types of liqueur, used in both the cake and the icing, make this one saturated pastry. No cocktail and no cake is complete without garnish, so be sure to stock up on tropical fruits to slice over the top. Watch the video for the technique, then start baking with the recipe below. From CakeBuzz Boozy Hurricane Cake IngredientsCake Can of nonstick cooking spray, like Pam 2 cups cake flour 1 1/2 cups sugar 1/2 teaspoon baking powder 3/4 teaspoon salt 3/4 cup heavy cream 1 cup butter, melted  1/2 ounce Malibu passion fruit rum 1/2 ounce Smirnoff lime vodka 1/2 ounce orange liqueur  1/2 ounce Tres Leches liqueur 3 eggs  1 ounce red food coloring Glaze 2 cups powdered sugar 3/4 cup butter, melted  1/2 ounce Smirnoff lime vodka 1/2 ounce Malibu passion fruit rum 1/2 ounce orange liqueur 1/2 ounce Tres Leches liqueur Garnish Oranges Limes  Lemons Pineapple  Cherries  Directions To make cake: Preheat oven to 335°F. Coat a bundt cake pan with a nonstick baking spray. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. To the same bowl, add heavy cream, butter, passion fruit rum, lime vodka, orange liqueur, Tres Leches liqueur, and eggs. Mix on low speed until incorporated. Then add in red food coloring, and mix for two minutes. Add batter to prepared pan and cook for 45-60 minutes, until an inserted toothpick comes out clean. Turn out cake, and let it cool. To make glaze In a large bowl, mix powdered sugar and melted butter together on medium speed. Add lime vodka, passion fruit rum, orange liqueur, and Tres Leches liqueur. Mix until a velvety smooth glaze forms. To assemble: Pour glaze over cooled cake, and let sit covered at room temperature for a day. Garnish with fruit, and serve. Information Category Cake, Desserts Yield 1 bundt cake print recipe

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