This cake has been a long time coming. We had two birthdays in the last 10 days and I knew I had to have a good cake for my loved ones.
Growing up my Chilean grandmother would make each member of the family their favorite cake. She would make a 13 to 15-inch cake and fill it with the birthday boy or girl’s choice spiked jam. Mine was always apricot spiked with brandy. I even had our wedding cake prepared that way too!
Since my sister has been with us for a few weeks I knew I wanted to do something special. We started talking about cakes and she wondered if I could try my hand at replicating my grandmother’s cake. I started 2 weeks ago and really did not have much luck. The cakes came out too dry or I burnt them. I really did not have time to be making multiple recipes.
Well, luckily, Quirk Books sent me Booze Cakes to review, just in time for me to try something on my family. Woohoo!
Even though my mother reminded me that my grandmother’s white cake was more like a sponge cake, I decided to try a white cake from this book from the Pina Colada recipe. I actually do not like trying new recipes on trying it on family as a gift but this recipe seemed like a no fail recipe.
The result was a nice and moist cake. It was PERFECT!! The cake was made with coconut rum and coconut cream but I used sweetened condensed milk and regular rum. I found out that 35% of the alcohol is retained in the cake once it is baked. I love this book already!!
There are so many other recipes I want to try and WILL be trying but I wanted to let the publishers know that this book came in super handy in a time of need.
I mixed apricot jam with brandy and spread it on two layers of the white cake. I then added some dulce de leche on top of the spiked jam layer. I let the cakes soak overnight so that the flavors and filling could seep into the white cake. I then frosted it the next day.
Now I know that my grandmother used Cool Whip for her frosting and even though I contemplated doing that I decided I could make my own LIGHT frosting that was not full of fake ingredients. My mom always made the 7-minute frosting for her cakes and I knew I had to make it for this cake.
The frosting for this cake cannot be too sweet or thick because it is all about the cake and the filling. Even though I have traditionally made the 7-minute frosting over a double boiler I decided to try a new recipe I found on Food.com. It was super easy and foolproof.
My sister and husband were raving over the cake and my sister told me how much the cake reminded her of my grandmother’s. My husband did not know he could have such a great cake. He even said this was probably one of my best desserts I have ever made. Wow, that is saying a lot folks since I bake pretty often!
I have to say that this cake was actually made with not only apricot jam and brandy mix but only half the cake was filled with that jam. My husband decided he wanted strawberry jam and Grand Marnier. We had a VERY boozy cake and at the end I believe my husband favored the apricot jam mixture better.
Boozy Cake with Dulce de Leche and Spiked Apricot Filling
Prep Time: 20 minutes
Cook Time: 30 minutes for the cake
Ingredients (10-12 people)
Cake
- 1⁄2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 3⁄4 cup rum
- 1⁄2 cup sweetened condensed milk
- 4 eggs
- 2-3⁄4 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup milk
- 1⁄2 cup sour cream
Jam Filling
- 12 ounces apricot jam
- 2 Tablespoons water
- 2/3 cup brandy
Dulce de Leche Filling
- 1 can sweetened condensed milk
Frosting
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup boiling water
- 1/4 teaspoon cream of tartar
- 3 unbeaten egg whites
- food coloring (optional)
- coconut (optional)
- Directions:
- Read more at: http://www.food.com/recipe/no-cook-7-minute-frosting-107841?oc=linkback
Instructions
Cake
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
In a mixing bowl, beat butter, sugar, rum, and sweetened condensed milk 3 to 5 minutes, or until smooth. Beat in eggs one at a time. In a separate bowl, combine flour, baking powder, baking soda, and salt. In another bowl, whisk together milk and sour cream. Mix in the flour and milk mixtures in three alternating additions.
Pour batter into pans and bake 30 minutes, or until a knife inserted in the center comes out clean. Let cool.
Jam Filling
Mix all ingredients in a small bowl and let sit.
Dulce de Leche Filling
Place can of sweetened condensed milk to a crockpot and cover with water. Cook on low for 6-8 hours. Let can cool over an 1-2. Remove from can and divide filling between two layers.
Frosting
Mix sugar, vanilla and egg whites.
Add boiling water.
Beat on high til mixture forms peaks (like meringue) approx 5-7 minutes.
Read more at: http://www.food.com/recipe/no-cook-7-minute-frosting-107841?oc=linkback
Preparation
Place one layer cake on serving platter. Using a serrated knife cut the 1/4 inch of the top layer of the cake to expose layer. Pour half the apricot filling evenly over the cake. Dollop with half of the dulce de leche.
Repeat the removal of the top portion of the second cake and cut the second layer into two layers. Place a layer on top of the first layer. Repeat the filling as the first time. Place third layer on top and frost with 7-minute frosting.
This cake can be prepared the night before. For better flavor, fill the cake the night before and frost the next day, Cake also tastes delicious after being refrigerated!
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