Monday, April 2, 2012

Long Island Iced Tea Cakes

       Spring is here and summer is on its way. What a better way to commemorate this exciting change in weather than with a refreshing cake? Yes, refreshing. These Long Island Iced Tea Cakes are just that. When my brother chose for us to make this recipe I can probably gurarantee that he wasn't thinking about the change in seasons, though. =) What makes these cakes, or cake if you choose not to cut it up right away, extra special is that after being baked with the equivalent of one Long Island Iced Tea they're placed on top of an additional soaking sauce. Because of this, they're given that extra freshing twist that only a Long Island Iced Tea could give. Just a heads up, though, if you don't have all of the ingredients already on hand making this cake could be become expensive.

Long Island Iced Tea Cakes

For the Cake
  • 2 cups cake flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon gin
  • 1 tablespoon light rum (as in Morgan Silver or Bacardi)
  • 1 tablespoon tequila
  • 1 tablespoon vodka
  • 1 tablespoon triple sec
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons cold cola
  • 1 cup sugar, divided
  • 1/2 cup milk
  • 6 egg yolks
  • 1/2 cup (1 stick) unsalted butter, softened

For the Long Island Iced Tea Soaking Sauce
  • 1 tablespoon gin
  • 1 tablespoon light rum
  • 1 tablespoon tequila
  • 1 tablespoon vodka
  • 1 tablespoon triple sec
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 2 tablespoons cold cola
*note*: My brother and I decided to double this so the cake would have a more prominent flavor.

--Preheat your oven to 350 degrees Fahrenheit.

--Grease and flour a 9"x13" cake pan and set aside.

--In the bowl of your stand mixer, whisk the eggs yolks until they become thick and pale, about 5 minutes. It may seem like they'll never change, but trust me, they do become a very light pastel yellow. (While these are beating, jump ahead and do the flour and liquid mixtures.)

--Once the yolks have reached this consistency, add a 1/2 cup of sugar and continue to beat the yolks until they form a thick ribbon when the whisk attachment is lifted.

--When this consistency is reached, add the butter and remaining 1/2 cup of sugar (minus a teaspoon for the liquid mixture.

--Meanwhile, in a separate medium-sized bowl, whisk together the cake flour, baking soda, baking powder, and salt. Set aside for now.

--In a glass liquid measuring cup, combine the vanilla, gin, rum, tequila, vodka, triple sec, lemon juice, cola, 1 teaspoon of the sugar, and milk. The milk will curdle, don't worry about it. Set aside the liquid mixture for now as well.

--When all three mixtures are done (egg yolk, flour, liquid), switch the whisk attachment to the beater attachment on your stand mixer and gradually beat in the flour and liquid mixtures in alternating additions (flour, liquid, flour) until everything is thoroughly combined. Try not to overbeat the cakebatter.

--Pour the batter into the prepared cake pan and bake for 20-22 minutes, or until a toothpick comes out clean when stuck in the middle of the cakes. (My cake took 25 minutes to bake.)

--Let the cake sit for a couple minutes in the cake pan, then flip it out on a cooling rack. Let the cake completely cool.

--While the cake is cooling, prepare your soaking sauce by combining the gin, rum, tequila, vodka, triple sec, lemon juice, sugar, and cold cola in a large glass. To prevent chances of spilling, place the glass into the fridge.

--Cut the cake into small squares. I ended up with 36, but depending on your size you could have more or less.

--Pour the soaking sauce in the (freshly cleaned) 9"x13" pan, then replace the cake squares in the cake pan on top of the sauce.

--You're going to want to let the cake soak up the alcohol for about 30 minutes to an hour. My brother and I wanted to make sure the cake squares didn't have soggy bottoms, so after a few minutes of letting the cake soak, we flipped the cake over (with the pan still covering it) onto a different platter so the alcohol would percalate down throughout the entire cake squares, and not just stay in the bottom half.

--Share with friends and enjoy! Remember, please bake and eat responsibly. ;)

Happy Baking!

No comments:

Post a Comment