|Ever had a Bahama Mama cocktail? Very tasty!
To make one, combine:
1/4 oz Kahlua
Shake together in a Boston Shaker filled with ice. Strain into a tall glass filled with ice chips.
Have a little more time on your hands, and looking for a dessert version? Try my “Bahama Mama” torte!
This recipe is one of the over 160 dessert recipes featured in The Spirited Baker – all flavored with alcohol yet. Got your copy yet? Got your holiday shopping done? If not, you can order the book HERE. 😀
Bahama Mama Torte
3 cups Cake flour
2 1/4 cups Sugar
2 Tbsp Baking powder
1 ½ tsp Salt
3.5 oz box Instant vanilla pudding mix
½ cup White rum
1 cup Pineapple juice
1 ½ cup Butter, melted
1 batch Swiss Meringue Buttercream
2 Tbsp Kahlua
2 Tbsp Malibu rum
1/4 cup Kahlua
1/4 cup Malibu rum
Preheat oven to 350°F (180°C). Liberally grease three 8″ or two 10″ round cake pans with vegetable shortening, and/or spray with baking spray.
Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs and white rum, beating until smooth. Carefully add pineapple juice and melted butter to the mix, mixing on medium speed until smooth.
Divide batter among prepared cake pans. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 45-60 minutes. Allow to cool 10-15 minutes before turning cakes out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap, and proceed with the following steps the next day.
Prepare buttercream, following the recipe link, using 2 Tbsp (30 ml) each of Malibu rum and Kahlua to flavor.
Remove plastic wrap from cake layers. Carefully slice the top off each round, leveling the surface of the cake. Mix together 1/4 cup (50 ml) each of Malibu rum and Kahlua, brush cut surfaces of cakes liberally with the mixture.
Place one cake, cut side up, on cake plate. Fill with prepared buttercream, and top off with second cake round, cut side down. Repeat with remaining layer, if doing 8″ rounds. Frost sides and top of cake.
|Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!
Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.
|Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.