4 Spirit-Infused Bakes For Your Holiday Gifting Needs
Whether it is a freshly-baked rum cake or a whisky cake or a rum plum cake, baked goodies when presented artistically can potentially become the most creative and personalised gifts this festive season. And what’s more, these desserts can be prepared by infusing them with spirits leftover from parties and gatherings – basically, using liquors that are just about finished but can still be enough to lace cakes and other assorted bakes with their layered flavours. Making baked treats using leftover liquors involves exploring infusion techniques, matching spirits to complementary goodies and optimal spirit ratios for building flavour without overwhelming the recipe.
Classic Rum-Soaked Fruitcake
When made right, the classic rum fruitcake will definitely inspire the ‘wow, this is homemade?’ reaction. Prepare it using leftover dark or spiced rum because the spirit’s molasses depth, caramel notes and baking-spice robustness bring forth the flavours of dried fruits and winter spices integral to the rum cake recipe.
To infuse the fruitcake with spiced rum, the best way is to soak chopped dried fruits including raisins, apricots, cherries, prunes and dates in about one cup of the spirit for at least 2-3 days. This will build deeper, richer flavours into the cake. Brush the fruitcake lightly with rum once it is baked and cooled and keep it wrapped in parchment for another day before gifting, to make the rum’s flavours shine through.
Presentation Tip:
To present the cake as a gift, leave it in the parchment and tie this with a jute string and a cinnamon stick. Gift with the same spiced rum bottle used to make the cake.
Bourbon-Salted Chocolate Brownies
Bourbon and dark chocolate is a combination that simply works because the spirit’s vanilla and caramel-like notes deepen the fudgy factor produced by the melted chocolate. The brownie’s flavours deepen with the bourbon addition, becoming brighter as a result of the salt sprinkle.
Make a spirit and butter mix for the infusion by stirring in a few tablespoons of bourbon into melted butter. Also add a tablespoon of bourbon to the chocolate brownie batter for elevating its aromas.
Presentation Tip:
For easy gifting, cut the brownies into little squares and slide them into a bakery box lined with decorative, festive parchment. Add a vial of bourbon-salt sprinkle, a mixture of flaky salt and a drop of bourbon dried overnight, for a dramatic effect.
Also Read: Make Holiday Gifting Easy With 4 Winter Chocolate And Spirit Pairings That Work
Gin-Glazed Lemon Loaf
Fresh, festive and wintry all at once, the best use for a quality leftover London Dry is as a glaze for a citrusy lemon loaf that’s thoroughly vibrant and elegant. The floral and botanical elements in gin pair wonderfully with zesty lime, two complementary flavours coming together in a festive bake.
Prepare a citrus-spirit syrup for the infusion by mixing 2-3 tablespoons of leftover gin, sugar and lemon zest. Brush the freshly-baked, warm lemon loaf to glaze it with the citrusy spirit mix. Gin can also be whisked with icing sugar for a fragrant glaze that is glossy and crisp.
Presentation Tip:
Wrap the lemon loaf in a translucent waxed paper and secure the baked goodie with pressed lemon slices or a sprig of rosemary for the aesthetic, festive touch.
Coffee Liqueur Bundt Cake
Bundt cake is English pudding at its finest and when infused with coffee liqueur, it gets a creamy and dense quality that elevates its dense richness. The flavours of gooey chocolate and robust winter spices become more pronounced as the liqueur caramelises during the baking of the bundt cake.
For the infusion, simply add leftover coffee liqueur (about half a cup) to the bundt cake batter. Also make a creamy, velvety drizzle using 3 tablespoons of the liqueur and a tablespoon of butter and brown sugar each. Drizzle this buttery mix over the cake when it is out of the oven, but still warm.
Presentation Tip:
Dust the cake with cocoa powder, place it in a round box and present it with a few espresso-brown linen napkins tucked inside.
Key Takeaways:
– Turn leftover spirits and liqueurs into stunning festive desserts and baked goods by using them as luxurious infusion ingredients.
– Different spirits complement different desserts based on the ingredients that go into their making. Explore this flavour pairing well before preparing the baked goodies.
– These baked dishes can also work as excellent festive gifts, carrying a very personalised touch when they are presented aesthetically.
FAQs:
– Which are some of the desserts that can be prepared using leftover liqueurs and spirits?
Desserts like a coffee liqueur bundt cake, a classic spiced rum-soaked fruitcake and a gin-glazed lemon loaf are some of the baked goodies that can be prepared using leftover liqueurs and spirits.
– How can these baked goodies be presented aesthetically while serving them as gifts?
Some interesting ways to present baked goodies aesthetically as gifts could be wrapping a rum-soaked fruitcake in parchment tied with twine and a cinnamon stick; presenting the lemon loaf in a translucent waxed paper secured with pressed lemon slices and rosemary sprigs; and even accentuating the bourbon-salted brownies with a vial of bourbon-salt sprinkle, for that extra touch.
– Why is it essential to design spirit infusions, sticking to precise ratios?
Precise ratios are imperative because too much of a spirit can overpower the overall taste of cakes and loaves and too little could make the whole baked goodie underwhelming. So, precise proportions aid the amateur baker to craft baked goodies with just the right spirit quotient that deepens their flavour complexity.
Drink Responsibly. This communication is for audiences above the age of 25.
