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Raspberry and Orange Liquor Butter Cake - cookmyfood
I'm covered in flour!
cookmyfood
cookmyfood
Raspberry and Orange Liquor Butter Cake
Ok, so I found this recipe online and while as it was it was pretty good, I changed a few things that I thought would make it better. LIQUOR and REAL RASPBERRIES.

CAKE:

3 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. sugar
1 c. butter at room temperature
4 eggs at room temperature
1 T. orange zest
2 tsp. vanilla
1/2 c. milk
1/2 c. fresh squeezed orange juice

1 c. Orange Liquor (after cake is cooled)

Frosting:

1 c. butter at room temperature
1 box powdered sugar
1 tsp. vanilla
1/3 c. fresh squeezed orange juice
2 tsp. orange zest

Filling:

1 box fresh raspberries
2 T. sugar
1/3 c. orange liquor

Grease 2 9" round pans and preheat oven to 350 degrees.

Whisk flour, baking powder, salt together. In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, mixing well after each egg is added. Combine orange zest, vanilla, milk and O.J. in a measuring cup. Add flour/liquids alternately a little at a time, mixing well after each addition with an electric mixer, until all ingredients are incorporated. This will be a very DENSE batter, and not pourable.

Scoop batter into cake rounds and even out tops with a rubber spatula. Pick up the rounds about 6 inches and drop them on the counter several times to get all the air out and to help smooth out the tops. Bake for 35-40 minutes or until golden brown. Remove and let cool for 10 minutes in the rounds, then invert onto wire racks to cool completely. Once cooled, poke small holes in the tops with a knife and pour the liquor over them and allow it to soak. Don't pour too much!

Frosting:

Cream butter. Add half the box of powdered sugar, all the vanilla, OJ and zest. Mix well and add the remaining box of sugar.

Filling:

In a small bowl, pour your raspberries, sugar and liquor and let sit for about 15 minutes or until the raspberries make a lovely juice. Mash completely with a fork and set aside.

ASSEMBLY:

On the bottom layer, with a long serrated knife, slice off a VERY THIN part of the top off, as if you're taking the crust off, leaving a 1" edge of crust along the sides. This will help keep your raspberry filling in place and not spilling everywhere. Pour your filling on carefully, making sure it doesn't reach the sides. I'd let this sit for a minute. Add your second layer gently, and begin frosting the sides and top. Enjoy!

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Comments
bollix From: bollix Date: November 5th, 2007 12:32 am (UTC) (Link)
This recipe made my panties a litle moist.
cookmyfood From: cookmyfood Date: November 5th, 2007 01:41 am (UTC) (Link)
Dude, mine too. I would have taken a picture of it but by the time I'd sliced all the cake up, it was GONE. I brought it to a party and I only got a tiny piece :(
stoney321 From: stoney321 Date: November 5th, 2007 01:46 pm (UTC) (Link)
Girl, I am so glad you posted this, because I was gettins hongray when yous talking about its on the telephonebox.

I posted a loooong list of recipes in my LJ Saturday, some might sound good to you. (I'm adding another six or so to that post. Just so's you know.)
3 comments or Leave a comment