BOURBON FRUIT LAYER DESSERT
This looks so effective and the blend of fruit and bourbon flavours tastes wonderful! I like milk chocolate in this recipe but dark chocolate would also work very nicely. Cook time is chill time.
Provided by Shuzbud
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel each orange and finely dice the flesh, discarding the tough core and any seeds (I find it easiest to quarter each orange, then peel).
- Hull and dice the strawberries.
- Put both fruits in a bowl and add the bourbon. Add 1/2 tablespoon of the sugar and stir. Leave to soak for about 30 minutes in the fridge. Gently stir as frequently as you can- every 5 minutes if possible- to evenly blend the flavours.
- Finely grate the chocolate until you have the required 4 tablespoons grated (chilling it beforehand stops it from melting in your hands as you grate it) .
- When the fruit has finished soaking, whip the cream until it starts to stiffen.
- Add the remaining 1 tablespoon of sugar to the cream.
- Drain the fruit through a sieve, pouring the juices and bourbon into the whipped cream. Stir gently to mix.
- In four glasses, put a layer of fruit, then cream, then chocolate flakes. Repeat the layers of fruit, cream and chocolate, finishing with the chocolate. If desired, top with a fanned strawberry.
Nutrition Facts : Calories 396.7, Fat 29.8, SaturatedFat 18.3, Cholesterol 81.5, Sodium 26.7, Carbohydrate 29.5, Fiber 6.8, Sugar 18.7, Protein 4.7
BANANA BOURBON LAYER CAKE
This cake is a variation on the classic New Orleans dessert Bananas Foster. Prepare the banana topping right before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans. In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
- Cream together butter and sugar. Add egg yolks one at a time. In another bowl, mash bananas, and combine with buttermilk and vanilla. Add alternately to butter mixture with flour mixture, beginning and ending with flour.
- Beat egg whites until stiff; fold into batter.
- Divide batter between prepared pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in pans for 5 minutes, then turn out onto a rack to cool completely.
- When cake layers are cool, whip cream with confectioners' sugar until stiff. Fold in sour cream. Place a cake layer on a plate, and spread with filling to within 1 inch of edge. Place other layer on top, and press down lightly. Chill for 1 hour.
- Slice bananas 1/2 inch thick. Melt butter in a large saute pan over medium heat. When it sizzles, add slices in a single layer. Sprinkle with sugar. When golden brown, turn slices; cook until brown on other side.
- Carefully pour in bourbon (using a measuring cup, never the bottle) and ignite with a match. Cook until flames die down, shaking the pan to toss bananas in syrup. Remove from heat.
- Arrange banana slices on top of cake. Pour remaining syrup over cake, letting it drip down sides. Serve immediately.
BOURBON-AND-BROWN-SUGAR CAKE WITH BERRIES
The fruit on top of this cake is finished with a generous sprinkle of coarse sugar -- so when it's baked, it's like a big, crunchy muffin top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h40m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line with parchment; butter parchment. Whisk together flour, baking powder and salt.
- Beat butter with granulated and brown sugars on medium-high speed until light and creamy. Add eggs, one at a time, beating to combine after each addition. Beat in bourbon. Add flour mixture in three batches, alternatingwith milk and beginning and ending with flour; beat until combined. Transfer batter to prepared pan. Sprinkle top with berries, pressing some down into batter. Sprinkle generously with sanding sugar. Bake until edges begin to pull away from pan and top springs back when lightly touched, 50 minutes to 1 hour.
- Let cool in pan 20 minutes. Turn out onto a wire rack carefully (cake is quite fragile when warm); remove parchment. Turn cake top-side up; let cool completely, about 1 hour.
BOURBON FRUITCAKE
I made these for Christmas gifts, even though I don't normally like fruitcake... but even I like this one! Prep time does not include soaking and curing time.
Provided by Toby Jermain
Categories Dessert
Time 3h30m
Yield 6 loaves
Number Of Ingredients 20
Steps:
- Relative amounts of dried and candied fruit can be varied, but the total amount of fruit should be about 5 cups.
- Additional fruit and nuts can be added if you like lots in your fruitcake.
- Chop fruit as necessary.
- Halve the green and red candied cherries, and very coarsely chop apricots and dried pineapple.
- Very coarsely chop pecans.
- Place fruit and nuts in a large bowl, and toss well with the 1/2 cup all-purpose flour.
- Cream softened butter and sugar, using an electric mixer, until well combined.
- Add eggs, one at a time, beating after each addition, and set aside.
- Sift all dry ingredients, and stir until well combined.
- Stir 1/3 cup bourbon into milk in measuring cup.
- Using an electric mixer, alternately, add flour mixture and milk mixture to the creamed butter, starting and ending with flour, mixing to combine well after each addition.
- When thoroughly combined, toss flour coated fruit and nuts again, and fold into batter using a large wooden spoon or spatula.
- Place rack in middle of oven with second rack below, place a cookie sheet on the lower rack to shield loaf pans from heat.
- Preheat oven to 350 degrees F.
- Grease 5-6 mini-loaf pans (3"x5½x2") loaf pans or a 10" tube pan (preferably with a removable bottom), and line with greased wax paper.
- If using mini-loaf pans just press 5 or 5½ wide pieces crosswise in pans; dont worry about the pan ends.
- Fill pans just to the top or a little below with batter, dividing evenly.
- Fruitcakes will rise just a little above the top a little during baking, but they wont overflow.
- If using mini-loaf pans, bake for about 1 hour or until a toothpick inserted in the center of each loaf comes out clean, If using a tube pan, bake for about 1-1/2 hours or until a toothpick comes out clean.
- Pans should be shuffled about and turned after half of baking time has passed to ensure that fruitcake (s) bake evenly.
- When done, remove fruitcakes from oven, and set on cooling racks to cool for 10 minutes.
- Turn fruitcakes out of pans, peel off wax paper, and set on cooling racks for another 10 minutes.
- Brush loaves generously with dry sherry, and return to racks to cool completely.
- Allow to set overnight, covered, for sherry to soak in to loaves.
- Cut cheesecloth into pieces large enough wrap each loaf in a double or triple layer, and soak cheesecloth pieces in 1/2 cup bourbon.
- Wrap loaves in the cheesecloth, and sprinkle any remaining bourbon on top.
- Wrap in foil, and set in a cool place to age for 1 week.
- Carefully peel back foil, and brush or spray each loaf with remaining 1/2 cup bourbon.
- Replace foil, and allow loaves to age 1 more week before eating or giving as gifts.
- This brushing and aging process can be repeated several more times if desired, assuming that you started well before Christmas.
- This recipe can easily be doubled if your oven is large enough to handle all the pans.
Nutrition Facts : Calories 1659.1, Fat 85.6, SaturatedFat 34.1, Cholesterol 335.4, Sodium 731.3, Carbohydrate 162.7, Fiber 11.2, Sugar 98.1, Protein 20.1
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25 EASY BOURBON DESSERTS FOR GROWN-UPS - INSANELY GOOD
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5/5 (1)Published Feb 21, 2022Category Desserts, Recipe Roundup
- Bourbon Caramel Sauce. Let’s start with something simple, shall we? This 10-minute bourbon caramel sauce is so good you’ll want to add it to everything from ice cream and cake to fruit and cookies.
- Brown Butter Bourbon Pumpkin Bread. I’m not sure what I like more about this bread – its gorgeous dark brown and orange color or its rich depth of flavor.
- Bourbon Pecan Pound Cake with Caramel Glaze. This cake is like a super buttery, dense pound cake full of nutmeg, bourbon, and crunchy pecans. It has an excellent taste as is, but once you add the thick caramel glaze, it’s even better.
- Chocolate Fudge Pecan Tart. Imagine the sweet, chewy center of a pecan pie. Now, picture that mixed with a decadent chocolate tart. It may sound too good to be true, but that’s exactly what this sweet treat is.
- Chocolate Pecan Pie. This recipe is pretty similar to the chocolate fudge pecan tart above, but it uses fewer ingredients, is a bit less fudgy, and isn’t quite as challenging to make (though neither is all that hard).
- Maple Bourbon Banana Pudding Cake. This isn’t the old-fashioned banana pudding your mom used to make; this is something entirely new. Banana pudding cake still features the bright flavor of bananas, but it has a totally different texture.
- Bourbon Cream Cheese Brownies. Each bite of these entirely over-the-top bourbon cream cheese brownies is sheer bliss. And would you believe me if I told you they’re crazy-easy to make?
- Brown Butter Bourbon Pecan Chocolate Chunk Blondies. If the melt-in-your-mouth chocolate chunks in these blondies aren’t enough for you, maybe the warm flavors of bourbon and brown butter will be.
- Bourbon Peach Pie. Although bourbon peach pie isn’t a “light” dessert, it is one of the lighter options on the list. That’s all thanks to the vibrant, fruity taste of the peaches.
- Kentucky Bourbon Butter Cake. Kentucky bourbon butter cake is the butter cake for people who don’t like butter cakes. Try saying that three times fast!
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From sallysbakingaddiction.com
4.6/5 (13)Category Pies And CrispsCuisine AmericanTotal Time 1 hr
- Preheat oven to 350°F (177°C). Lightly grease a 9-inch (or similar size) round or square baking dish.
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture is crumbly. See photo above for a visual. Fold in the oats and almonds. Sprinkle over filling.
- Bake for 40-45 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold.
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