As a Cottage Food Operator, I loved to add a bit of pazazz to my baked goods. I guess I got it honest. My parents owned a liquor store and I was around a lot of booze. No, I don’t drink, and my daughter will tell you, one glass of wine and I’m out for the count.B ut, baking with booze is a whole different story. I cook with booze too, but I’ll share that story in another podcast. Today I want to talk about baking with booze. Now, if you’re a cottage food operator or if you operate a home-based bakery, you might want to consider making booze one of your signature ingredients. I did.
I was a food stylist for a celebrity chef who traveled across the U.S. promoting how to cook with Mohawk flavored Liqueurs. It was the late 1980s and I was introduced to a variety of flavored liqueurs, from Blackberry to Butterscotch Schnapps. In this episode, I am sharing my recipe for Wine Cake in the Show Notes. I have included a suggested sales price.
Baking with booze doesn’t mean you can just go and pour a bottle of Blackberry flavored liqueur in that Blackberry Crumb Pie. I prefer Mogen David Blackberry wine (yeah, I’m old school). Click To Tweet
- When selling boozy baked goods to the consumer, follow the regulations set by your State Liquor Commission/Division.
- Do you know how to make Chocolate Vodka? Here’s one recipe.
- Did you know vodka keeps pie dough from developing too much gluten, making it light, airy and flaky?
- One of my favorite cakes is my great-aunt Brunetta’s Wine Cake. (See below)
If you’re not sure you can bake with booze and sell to the consumer, just check with your State Liquor Commission or Division, follow the rules and if the answer is yes, consider making a bit of booze to your next recipe.
Here is my great-aunt Brunetta’s Wine Cake. She dropped it off one weekend and it was devoured in a matter of hours. Yes, it is made with a box cake mix, but, don’t let that stop you. You can even make it as a gift or sell it for $30-$35 as I did back in 1989. I baked the cake in a lovely bundt pan and packaged it in a Tiffany Blue Cake Box. (Base cost – $7.28)
If you are a Cottage Food Operator and you’re looking for a boozy cake to sell, consider this recipe.
Sweet Cream Sherry Pound Cake
- 4 eggs
- 3/4 cup vegetable or canola oil
- 3/4 cup Sweet Cream Sherry
- 1 box yellow cake mix
- One 3 3/4-ounce box instant vanilla pudding
- 1 teaspoon vanilla extract
- 1/2 teaspoon freshly grated nutmeg, optional
Beat eggs with a fork until foamy.
Add oil and sherry wine.
Add dry ingredients and mix with an electric mixer on low speed and combined.
Pour into a greased and floured bundt pan.
Bake at 350-degrees for 40-45 minutes.
Cool 5 minutes and remove from pan.
Glaze while still hot.
Sweet Cream Sherry Glaze
- 4 tablespoons butter, melted
- 1 cup sifted powdered sugar
- 4 tablespoons Sweet Cream Sherry
Beat butter and sugar.
Slowly add Sweet Cream Sherry to the mixture while beating.
Podcast Music by Bensound-The Lounge