Well you know, how could I not? Seeing as how this month’s #BundtaMonth challenge is booze and I live on Long Island, Long Island Iced TeaCake made perfect sense!
In case you’ve been living under a rock, didn’t go to college (or college parties), don’t have a joker as a friend, Long Island Iced Tea is for the 21 and over crowd, despite how it tastes, it is most definitely not iced tea, *hic*. The thing of it is, it’s one of those wild concoctions that doesn’t taste like what it really is and so you have a tendency to drink it like what it’s not and then have another and another and then you stand up…don’t ask how I know, I’m not telling.
What it actually is, is a concoction made from five different clear liquors – vodka, gin, white rum, tequila and triple sec with a bit of sour mix and splash of cola for that tea-like color. It was created as part of a contest at a bar right here on Long Island in New York in 1972. The only requirement was that Triple Sec had to be included in the recipe. The rest is history, but if you would like to read more, check out this site.
Okay, now that you’re back, I have this fun book called “Booze Cakes” that I immediately turned to for this month’s challenge. There were SO MANY options that I thought it would be difficult to decide until of course I found the Long Island Iced Tea Cake recipe. I didn’t make many changes to the original recipe except I used a homemade sour mix and added a brown sugar glaze. I also made mini bundt cakes rather than a sheet cake.
These cakes are also quite tasty without the soaking liquid so you can control just how boozy you want the to be.
I must say this would make a great addition to your New Year’s Eve party dessert tray.
But remember, drink your cake responsibly! 🙂
Interested in joining the Bundt-a-Month fun? Here’s the deal:
– Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
– Post it before December 31, 2012.
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to both Lora and Anuradha’s announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Long Island Iced TeaCake
Recipe mildly adapted from “Booze Cakes” by Krystina Castella and Terry Lee Stone
Ingredients – Cake
2 cups cake flour, sifted
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
1 tablespoon tequila
1 tablespoon triple sec
1 tablespoon vodka
2 tablespoons sour mix
2 tablespoons cola, chilled
1 teaspoon light brown sugar
1/2 cup milk
6 egg yolks
1 cup minus 1 teaspoon sugar, divided
1/2 cup (1 stick) unsalted butter
Ingredients – Glaze
1/2 cup packed light brown sugar
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon rum
1. Preheat oven to 350°F. Grease and flour your mini bundt pan, set aside.
2. In a bowl, combine the flour, baking soda, baking powder and salt, set aside.
3. In another bowl, combine all the liquor, gin thru vodka plus the sour mix, cola and light brown sugar. Stir until sugar dissolves then add the milk.
4. In the bowl of your stand mixer, beat the egg yolks until they are thick and a light lemony color. Add 1/2 cup of the sugar and beat until the yolks form a thick ribbon when you drop some off a spoon. Gradually add the butter and the remaining sugar until just combined.
5. Alternating wet and dry, add the flour mixture, liquor mixture in three additions each.
6. Scoop the batter into your mini bundt pans and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
7. Let set in pan until just about cooled then turn out onto a wire rack to cool completely.
Make the Glaze
1. In a small saucepan over medium heat, combine the brown sugar, milk and salt.
2. Bring to a low boil, stirring constantly with a whisk. Be careful not to let the milk boil over.
3. Remove the pan from the heat and stir in the rum. Allow it to cool slightly before drizzling over the cake. The glaze will thicken slightly, this is okay.
About 15 minutes before you are ready to serve, mix up another batch of the liquor and sugar mixture (no milk this time) and put a tablespoon (or two) into each dish and put one of the cake on top. You can also drizzle some over the cake if you are so inclined.
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