So one of my coworkers challenged me to make a vodka cranberry dessert. I was like, game on! So I found a recipe for a basic cranberry cake and proceeded to modify it to meet my needs. So here it is, the Stefanico (as I’m going to call it). Instead of fresh cranberries I used dried but I re-hydrated them in a bit of cranberry vodka. Used the left over vodka to flavor the cream cheese frosting. I think it turned out pretty well. Enjoy!
Vodka Cranberry Cake
- 2 cups all-purpose flour
- 1 tbsp. baking soda
- 1/4 tsp cream of tartar
- 1 tsp salt
- 1 cup sugar
- 3 tbsp. unsalted butter, melted
- 2 eggs, beaten
- 1 cup milk
- 1 1/2 cups dried cranberries
- 1/2 cup vodka (I used cranberry vodka)
- 2 8oz packages of cream cheese, at room temp
- 1 1/4 cups powdered sugar
- 4 tbsp. unsalted butter, at room temp
- 2 tbsp. vodka
Preheat your oven to 350°. Spray a 9″ x 13″ cake pan, or 2 round 9″ cake pans, and line the bottom(s) with parchment paper.
In a small bowl, soak the cranberries in the vodka for at least 30 minutes. Overnight is best.
Shift together the flour, baking soda, cream of tartar, and salt. Add in the sugar and stir to combine. Beat the eggs until smooth. Add in the milk and melted butter. Fold into the flour mixture until just combined. Don’t over stir!
Strain the cranberries making sure to save the vodka that’s left over. Fold them into the cake batter. Pour into your cake pan(s) and bake for 30 minutes or until a toothpick comes our of the center clean. Allow to cool.
In a medium bowl, beat the cream cheese and butter until smooth. Add in the powdered sugar 1/2 cup at a time and continue beating until smooth. Add in 2 tbsp. of the reserved vodka and beat until smooth. If it’s too loose add in more sugar until it’s the right consistency. Spoon over the top of your cake and smooth out. Then eat!
A few years ago I got a cookbook called Booze Cakes and this recipe is based off one from that book with a few modifications, of course. It’s perfect for the fall. It’s like a pumpkin pie, super moist. I was lucky enough to find a great Bourbon barrel-aged maple syrup at Costco. It enhanced the subtle Bourbon flavor. Enjoy!
Bourbon Pumpkin Cake
- 1 stick unsalted butter
- 1 1/2 cups brown sugar
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp kosher salt
- 1/2 cup milk
- 1 1/4 cups pumpkin puree
- 1 tsp real vanilla extract
- 1/4 cup bourbon
- 2 tbsp Grand Marnier
- 1/2 cup good maple syrup
- 3 tbsp unsalted butter
- 3 tbsp pumpkin butter
- pinch of kosher salt
- 1/2 cup Bourbon
- 2 tbsp Grand Marnier
- 16 oz cream cheese, at room temp
- 6 tbsp unsalted butter, at room temp
- 2 cups powdered sugar
- 2 tbsp Bourbon
Preheat your oven to 350°. Spray 2 round cake pans or 1 rectangle 9″x13″ pan with non-stick cooking spray. I line mine with parchment paper and spray the paper. It really makes getting the cake(s) out super easy.
In a stand mixer cream the butter and sugar until light and fluffy, about 4 mins. Add in the eggs one at a time, beating until well combined.
In a medium bowl; sift together the flour, baking powder & soda, pumpkin pie spice, and salt. Add to the butter mixture with the milk in alternating additions until well combined. Add in the pumpkin, vanilla, bourbon and Grand Marnier. Pour into your cake pan(s) and cake for 30 to 35 minutes or until a toothpick comes out of the center clean.
For the glaze; bring the maple syrup, butter, pumpkin butter, and salt to a boil. Lower and simmer for about 3 minutes. Add in the bourbon and Grand Marnier and simmer for 1 more minute. Allow to cool.
One the cake(s) have cooled slightly, take a skewer and poke a ton of holes in the top. Pour the glaze over the cake and allow it to soak in. Finish cooling the cake all the way.
For the frosting, in a medium bowl beat together the cream cheese and butter until smooth. Slowly add in the powdered sugar, beating until smooth. Add in the bourbon and beat until combined and smooth. Frost your cake and eat.
This is one of the first recipes I ever made out of the Farm Journal’s Country Cookbook that my mom gave to me when I moved out on my own. It’s always been one of my favorites from that cookbook, it and the bread pudding recipe in it (I’ll post that recipe sometime in the future). The only change I’ve made is to add, surprise surprise, booze; Chamborg to be exact (with is a raspberry liqueur). This is perfect for the summer as it’s like an icecream version of cheesecake. Enjoy!
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 1 cup plus 2 tbsp sugar, divided
- 3 eggs, separated
- 1 8oz package of cream cheese, at room temp
- 1/8 tsp kosher salt
- 1 cup heavy cream
- 10 oz raspberries, fresh or frozen
- 2 tbsp Chambord
Combine the graham cracker crumbs, butter, and 1 tbsp sugar. Lightly press into a greased 11″ x 7″ pan. Bake in a 375° oven for 8 minutes. Cool completely.
In a bowl beat the egg yolks at medium speed until light yellow and the consistency of mayo. Add in the cream cheese, sugar, and salt; beat until smooth.
In another bowl, beat the egg whites until they form stiff peaks. Beat the heavy cream until it’s stiff. Fold in with the egg whites and then fold that into the cream cheese/egg yolk mixture.
Crush the raspberries (thaw if using frozen first). Add in the Chambord and stir. Gently swirl 1/2 through the cheese fillings. Spread on top of the graham cracker crust. Spoon the remaining raspberries on top. Freeze for at least 1 hour, longer is better. Let sit at room temp for 30 minutes before serving.
If you are going to store for longer than a couple of hours you should cover it with foil.