The Boozy Baker: 75 Recipes for Spirited Sweets Read Online Free PDF Page A

remaining confectioners’ sugar, a little at a time, until it reaches desired consistency.
    Place one cake layer on a plate and spread it with about one-third of the frosting. Sprinkle with ½ cup pomegranate seeds. Top with the remaining cake layer and spread the remaining frosting over the top and sides. Sprinkle with the remaining pomegranate seeds.
    SHAKE IT UP: Substitute hazelnut liqueur, such as Frangelico, for the pomegranate liqueur, and chopped toasted hazelnuts for the pomegranate seeds.
    Jägermeister and Honey Bundt Cake
    M AKES
10 TO 12
SERVINGS
    CONTRARY TO THE PERSISTENT URBAN LEGEND , Jägermeister does not, in fact, contain the blood of an elk or a deer. This German digestif is made from a blend of more than fifty herbs and spices and has a semisweet flavor reminiscent of licorice. It’s definitely a soul-warming kind of booze, perfect for this dense, hearty Bundt cake. This recipe is courtesy of cookbook author extraordinaire Rick Rodgers, a friend and culinary mentor of mine. His original version uses Drambuie, a honey and herb-flavored whisky, and is equally delicious.
    FOR THE CAKE:
    2¼ cups all-purpose flour
    2 teaspoons baking soda
    2 teaspoons ground ginger
    2 teaspoons ground cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon salt
    ½ pound (2 sticks) unsalted butter, softened
    1 cup packed light brown sugar
    2 large eggs
    1 cup honey
    ½ cup Jägermeister
    ¾ cup hot water
    FOR THE GLAZE:
    4 tablespoons (½ stick) unsalted butter
    ⅓ cup Jägermeister
    Confectioners’ sugar, for dusting
    Preheat the oven to 350°F. Grease a 12-cup nonstick Bundt pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess.
    TO MAKE THE CAKE , combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
    In a large bowl, beat the butter with the brown sugar until well combined, about 1 minute. Beat in the eggs one at a time, and then beat in the honey and the Jägermeister. Stir the flour mixture into the butter mixture with a wooden spoon just until well combined. Stir in the hot water. Pour the batter into the prepared pan and smooth the top.
    Bake the cake 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes.
    TO MAKE THE GLAZE , melt the butter in a small saucepan over low heat. Remove the saucepan from the heat and stir in the Jagermeister. Brush the top of the cake (while it is still in the pan) with 2 tablespoons of the glaze. Allow the cake to stand for 5 minutes.
    Turn the cake out onto a serving plate, brush with the remaining glaze, and allow it to cool completely. Dust with confectioners’ sugar before serving.
    SHAKE IT UP: Substitute another herbal liqueur, such as Bénédictine or Chartreuse, for the Jägermeister.

Honey Bear
Cocktail
    2½ ounces milk
    1 ounce Jägermeister
    1 ounce coffee liqueur, such as Kahlùa
    1 ounce honey liqueur, such as Bärenjäger, Krupnik, or Wild Turkey American Honey
    Mix all ingredients in a shaker. Serve over ice.
    M AKES
1
DRINK
    Champagne Layer Cake
    M AKES
12
SERVINGS
    MY EARLIEST EXPERIENCES WITH CHAMPAGNE involved mixing large quantities of J. Rogét with orange juice in red plastic cups to make “mimosas.” Classy, huh? No wonder I couldn’t understand what all the fuss was about. I didn’t get a taste of the real thing until much later, when friends celebrating their engagement poured me a flute of Dom Pérignon. What a revelation! Now I would use Champagne instead of milk on my breakfast cereal, if only it wouldn’t garner such strange looks.
    This cake is a great way to incorporate more bubbly into your life. Despite the fact that it sounds like the epitome of decadence, it’s actually quite light. Make it for birthdays, for New Year’s Eve, or on a random Saturday afternoon, just because.
    FOR THE CAKE:
    1¼ cups all-purpose flour
    1 cup cake flour
    2 teaspoons baking powder
    ¼ teaspoon