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

chocolate chips
    TO MAKE THE BRANDIED PEARS , combine the sugar, brandy, and lemon juice in a medium bowl. Add the pears and stir to coat. Allow the pears to macerate for 20 minutes, and then strain them over a small bowl. Set the pears aside. Reserve the brandy mixture.
    TO MAKE THE CAKE , preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess.
    In a medium bowl, whisk together the flour, baking powder, and salt.
    In a small saucepan, melt the butter over low heat. Cook for 8 to 10 minutes, or until the butter begins to brown and develops a nutty aroma. (Don’t be alarmed by how much the butter foams—it’s supposed to happen!) Remove the butter from the heat.
    In a large bowl, beat the eggs with an electric mixer at high speed until very light and thick, about 5 minutes. Gradually add the sugar and beat for 2 minutes until fully incorporated.
    Turn the electric mixer to low speed and add 1 tablespoon of the reserved brandy mixture, saving the rest of the brandy mixture for the Brandied Pear Belinis (La Pera Prosecco cocktails). Alternately add the flour mixture and the browned butter to the egg mixture, beginning and ending with the flour. Beat until just barely combined.
    Pour the batter into the prepared pan. Top with the pears and white chocolate chunks. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool completely in the pan and then release the sides and serve.
    SHAKE IT UP: Substitute bourbon for the brandy, or for added flavor, substitute orange juice for the lemon juice and orange liqueur, such as Grand Marnier, for the brandy.

Brandied Pear Belinis
    M AKES
6
COCKTAILS
    Reserved brandy mixture from Brandied Pear Cake with White Chocolate Chunks
    One 750-ml bottle Prosecco
    Twists of fresh orange or lemon peel, for garnish
    Divide the brandy mixture among six Champagne flutes. Top with Prosecco and garnish with a twist.

    Pumpkin Pomegranate Layer Cake
    M AKES
6 TO 8
SERVINGS
    POMEGRANATE JUICE MAY BE INCREDIBLY HEALTHY, but I think pomegranate liqueur is much more fun. The most widely available brand, Pama, is a potent blend of pomegranate juice, vodka, and tequila. Its ruby red color makes for exotic cocktails—and festive frostings. Pomegranate season runs from September to January, so this cake is perfect for the holidays.
    FOR THE CAKE:
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon ground cinnamon
    ½ teaspoon salt
    ½ teaspoon ground ginger
    ½ teaspoon ground nutmeg
    1 cup granulated sugar
    1 cup packed dark brown sugar
    ½ cup vegetable oil
    3 large eggs
    1 (15-ounce) can pumpkin purée (not pumpkin pie mix)
    FOR THE FROSTING:
    14 tablespoons (1¾ sticks) unsalted butter, softened
    6 to 8 cups confectioners’ sugar
    ¼ cup milk
    ¼ cup pomegranate liqueur, such as Pama
    1 cup pomegranate seeds (from 1 medium pomegranate)
    Preheat the oven to 350°F. Grease two 8-inch round cake pans with butter or nonstick spray. Dust them with flour and tap out the excess.
    TO MAKE THE CAKE , combine the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg in a medium bowl.
    In a large bowl, combine both sugars and the oil. Beat with an electric mixer until well blended, about 2 minutes. Beat in the eggs, one at a time, and then beat in the pumpkin purée.
    Gradually add the flour mixture to the oil mixture and beat until just combined. Divide the batter between the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool the cakes for 10 minutes in the pans, and then remove the cakes from the pans and allow them to cool completely on a wire rack.
    TO MAKE THE FROSTING , beat the butter in a large bowl with an electric mixer for about 2 minutes. Add 6 cups of the confectioners’ sugar, the milk, and the pomegranate liqueur. Beat on low speed until creamy. Gradually add the