How much alcohol is in a bottle of moonshine?
- The amount of alcohol in moonshine differs depending on the distillation process, but in the United States, moonshine can’t legally be distilled to more than 80 percent ABV, and can’t be bottled at more than 62.5 percent ABV, and many are much lower than that.
- 1 Does alcohol infused cake get you drunk?
- 2 Does alcohol remain in baked goods?
- 3 How do you preserve a cake with alcohol?
- 4 What does adding alcohol to cake do?
- 5 Does alcohol burn off in rum cake?
- 6 Does alcohol burn off in baking?
- 7 Does alcohol burn off when baking a cake?
- 8 What is a rum soaked cake?
- 9 Can you get drunk off food cooked with alcohol?
- 10 How do you remove alcohol from liquor?
- 11 Can kids eat rum cake?
- 12 How long does fruitcake last with alcohol?
- 13 What is the best way to preserve cake?
- 14 How do you preserve fruit cake with alcohol?
- 15 How to Bake with Alcohol
- 16 Tennessee Moonshine Cakes
- 17 Baking with Booze
- 18 Tips to Try When Adding Booze to Baking
- 19 Tipsy Frostings
- 20 MOONSHINE CAKE
- 21 No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?
- 22 Cinnamon Apple Moonshine Cake
- 23 Cinnamon Apple Moonshine Cake
- 24 How to Make Cinnamon Apple Moonshine Cake
- 25 How to Make Cinnamon Apple Cake Without Moonshine
- 26 Looking for other Cake Recipes?
- 27 Moonshine Cherry Bombs
- 28 Moonshine Cherry Bombs
- 29 Reader Interactions
Does alcohol infused cake get you drunk?
YouTube/New Scientist If you’ve ever been told that cooking “burns off” any alcohol in the food you’re eating, be forewarned: That’s entirely untrue. As it turns out, many popular foods cooked with wine or liquor still contain alcohol.
Does alcohol remain in baked goods?
More alcohol remains in recipes made in smaller pans. Meats and baked goods that are cooked for 25 minutes without being stirred retain 45 percent of alcohol. Stews and other dishes that simmer for two and one-half hours tend to have the lowest amounts, but they retain about five percent of the alcohol.
How do you preserve a cake with alcohol?
You can either soak cheesecloth in brandy, bourbon, whiskey, rum or other liquor and then wrap it around the cooked, cooled fruitcake before wrapping in plastic wrap and storing, or simply brush the cake with an alcohol of your choice and wrap tightly.
What does adding alcohol to cake do?
Baking with booze—such as bourbon, rum, port and vodka —can add additional flavor, texture and even change the consistency of many baked goods. Take pie dough for example, adding a splash of vodka produces a super flakey dough and develops less gluten in the dough than water. For tarts and shortbread dough—same thing!
Does alcohol burn off in rum cake?
Though there is rum in both the cake and sauce, a lot of it cooks off during the baking/heating process. To be sure that the greatest percent of alcohol cooks off when making the rum cake sauce, use a pan with a large surface area.
Does alcohol burn off in baking?
The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol. A study from the U.S. Department of Agriculture’s Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol.
Does alcohol burn off when baking a cake?
Although some of the alcohol cooks off during the baking process, a reasonable percentage remains for consumption (after baking for 30 minutes, 35% of the alcohol is still present). The alcohol itself will diminish the strength of the cake’s structural components.
What is a rum soaked cake?
A rum cake is a type of dessert cake which contains rum. Traditionally, dried fruit is soaked in rum for months and then added to dough prepared with sugar which has been caramelized by boiling in water. The result, also known as “black cake”, is similar to a fruitcake, with a lighter texture.
Can you get drunk off food cooked with alcohol?
Don’t fall for the myth of food-based alcohol sobriety If you intend to eat something with alcohol in its ingredients, don’t assume that alcohol won’t affect you. Foods cooked in alcohol have the potential to make you drunk, just like drinking alcohol could.
How do you remove alcohol from liquor?
You need to cook a sauce for at least 20 to 30 seconds after adding wine to it to allow the alcohol to evaporate. Since alcohol evaporates at 172°F (78°C), any sauce or stew that is simmering or boiling is certainly hot enough to evaporate the alcohol.
Can kids eat rum cake?
Subject: Can kids eat rum cake? Yes. The alcohol will be mostly cooked off.
How long does fruitcake last with alcohol?
As a USDA Guide describes, “The luxurious fruitcake, studded with dried fruits and steeped in rum or brandy, is a present-day descendant. The liquor retards mold, and there are cases of well-tinned and brandied cakes lasting 20 years!”
What is the best way to preserve cake?
Wrap an unfrosted cake layer tightly in plastic wrap; be sure and secure the top, sides and bottom of the layers. Then place the wrapped layers in a plastic zip-top bag and store on the kitchen counter at room temperature for up to five days. If you need to keep a unfrosted layers longer than that, freeze them.
How do you preserve fruit cake with alcohol?
To store for a long period of time, wrap the cake in brandy or wine-soaked towels, and then wrap in either plastic wrap or aluminum foil. For very long storage, bury the liquor -soaked cake in powdered sugar and place in a tightly covered tin in a cool place (fruit cakes can be enjoyed as long as 25 years this way.)
How to Bake with Alcohol
To test or examine the proof of your finished product, you can use a hydrometer and a copper proofing parrot, respectively. Simply submerge your proofing hydrometer into your copper parrot to confirm that the drip portion of your moonshine or spirit drops into your parrot before proceeding. The moonshine fills up in the parrot, causing the hydrometer to float to the surface. The proof of the moonshine trickling out of the still will be shown by the reading on the hydrometer. Here are some simple moonshine recipes to get you started.
- Incorporating tastes that are already present in the alcohol but that are influenced by the source (fruit, grain, or other), as well as the fermentation process
- Alcohol is a volatile substance, which means that it evaporates quickly. When the alcohol evaporates, it picks up other flavors from the cake and drags them away with it. These “hitchhiker” flavors appear more intense because the alcohol transports them down the nasal passages to the brain, where they are perceived as flavors.
The optimal concentration for taste improvement is roughly 1 percent ABV (alcohol by volume), however this concentration is not always possible when adding low alcohol-concentration drinks to a cake since it would need the addition of excessive liquid and result in an imbalance of components. The amount of your favorite adult beverage to use in your cake is determined by the concentration of the alcohol, the balance of the liquid ingredients, and how spirited you want your cake to be. Despite the fact that part of the alcohol is cooked out during the baking process, a considerable amount is left behind for drinking (after baking for 30 minutes, 35 percent of the alcohol is still present).
|Type of Alcohol||% Alcohol by Volume||Alcohol Addition|
|Wine and Fortified Wines||10-20||8-16 Tablespoons|
|Beer and Hard Cider||3-14||10-20 Tablespoons|
When baking a cake, it is vital to consider the impact of the alcohol on the cake’s structure as well. As a result, the structural components of the cake will lose their strength due to the alcohol. It is also possible that the acidity of the beverage will diminish structural strength. The accompanying photograph illustrates how the structure of a cake is affected by several types of fermented beverages. I cooked numerous cakes with varying amounts of alcohol in order to see whether there were any significant differences in the taste of the cake after baking.
- Hard cider (5 percent ABV) was increased by 16 Tablespoons
- Sherry (17 percent ABV) was increased by 12 Tablespoons
- And brandy (40 percent ABV) was increased by 9 Tablespoons.
There were 16 tablespoons of hard cider (5 percent ABV), 12 tablespoons of sherry (17 percent ABV), and 9 tablespoons of brandy (40 percent ABV) added to the recipe.
Tennessee Moonshine Cakes
Since Tennessee approved a law legalizing moonshine, thereby eliminating the requirement for anybody to process white lightning under “the light of the moon,” moonshine craze has spread like wildfire, with new distilleries springing up all across the state in the wake of the legislation. By Jen JeffreyDownload the full PDF here. One Chattanooga couple has made a wise business decision by capitalizing on the trend with a new product that is created in the city. Developed by Bill Zack and Ann Dickerson at Chattanooga’s Business Development Center (BDC), Tennessee Moonshine Cakes are a unique confection made using Tennessee moonshine.
After launching Chattanooga Cookie Company in 2011, the husband and wife duo expanded into other areas of the business. The wholesale bakery is noted for its sugar cookies topped with corporate designs and logos. After a year, they began experimenting with moonshine and found success.
Baking with Booze
Originally published on February 18, 2021. Baking using alcoholic beverages such as bourbon, rum, port, and vodka may enhance the taste, texture, and even the consistency of many baked items by imparting additional flavor, texture, and consistency. If we consider pie crust, a dash of vodka results in a very flakey dough that forms less gluten in the dough compared to water. It’s the same recipe for tart dough and shortbread dough! The addition of a dash of vodka resulted in a flaky dough that is excellent.
However, the true reason alcohol is such an important ingredient in baking is that it acts to assist fat and water bond together, which improves the sense of flavor.
Tips to Try When Adding Booze to Baking
- When adding liquor to your baking, start with a little amount and gradually increase the amount until you get your desired taste. You can use alcohol instead of extracts asked for in recipes if you want to avoid the harsh flavor of alcohol. Allow adequate cooling time to eliminate the harsh taste of alcohol before serving. In fact, it’s possible that this will open up a whole new world of flavors to explore! Remember that it is fine to experiment in the kitchen
- According to a 2003 USDA research, 5 to 85 percent of the alcohol in a dish will stay after cooking, depending on the cooking period. And, because you wouldn’t want to cook that rum cake until it turned to stone, you may assume that there is still some alcohol in your dessert
- Nonetheless, Considering the flavor and tasting notes of traditional cocktails may be a wonderful approach to find out what liquor to use in your cocktail. For example, rum and bourbon produce nutty and vanilla flavor notes that pair nicely with chocolate and coffee.
To give your cakes or cupcakes a sassy kick, start with a normal buttercream frosting recipe and then add the mix-ins listed below. Buttercream Frosting in its most basic form
- 6 to 8 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 3/4 sticks unsalted butter (softened)
Make a mint julep frosting by reducing the milk to 1/4 cup and adding 1/4 cup of bourbon to the recipe below. Garnish with mint leaves that have been freshly cut. Frosting with Coconut Rum: Reduce the milk to 1/4 cup and add 1/4 cup of coconut rum to make the frosting. Sprinkle with shredded, sweetened coconut before serving. Cosmo Frosting: Reduce the milk to 1/4 cup and mix with 1/4 cup cranberry flavored vodka and a splash of red food coloring until the frosting is light and fluffy. Add a pinch of lime zest that has been freshly grated on top.
Sangria Frosting: Reduce the milk to 1/4 cup and stir in 2 tablespoons brandy, 2 tablespoons fruity red wine, and a dash of red food coloring until the frosting is the color of blood.
This weekend, try some more alcoholic baking with these fantastic Betty Crocker recipes: Want to try a recipe from this list but don’t want to drink any alcoholic beverages?
CAKE WITH A MOONSHINE INSIDE I like whiskey and I adore shine, but my grandmother’s old fashioned home produced southern moonshine cakes are among of my favorites. Recipe for MOONSHINE CAKE 1 Day 1 (the day on which you get your beginning kit): * Pour the starting into a gallon-sized glass container and let aside. Toss in the following to the starter: 16-ounce can of peaches in slices with the liquid squeezed out of the can 1 1/2 cups sugar (about) (Keep covered lightly and at room temperature.) Stir once a day for nine days.
1 (16-ounce) can pineapple chunks and pineapple juice Stir once a day for nine days.
1 (16-ounce) can of fruit cocktail with its accompanying juice Maraschino cherries and their juice in a jar (10 ounces) Stir once a day for nine days.
Day 30: Strain the fruit and divide it into three equal halves (each part will make 3 cakes). Divide the starting liquid into five equal parts and distribute them to four friends, retaining one portion for yourself to use to ignite a fire.
No Worries, the Alcohol Burns Off During Cooking—But, Does It Really?
The traditional Christmas fare was served with a modern touch at the holiday celebration. Beer cornbread, beef with wine sauce, carrots in bourbon sauce, salad greens mixed in a champagne vinaigrette, and amaretto apple crisp are just a few of the recipes my buddy imbued with different flavors of liquor. One of the visitors, on the other hand, was concerned about the feast. When I was in the restaurant, I overheard a young man apologize to the hostess for leaving early because he did not consume alcohol.
Fortunately, he made the decision to go.
There are some, with the important word being “some.” The precise amount depends on a variety of circumstances.
The final verdict: after being cooked, the
|Time Cooked at Boiling point of alcohol||Approximate Amount of Alcohol Remaining|
|15 minutes||40 percent|
|30 minutes||35 percent|
|One hour||25 percent|
|Two hours||10 percent|
|Two and one-half hours||5 percent|
But there’s more to it than that… The amount of alcohol maintained in the recipe is influenced by the other components in the dish. In the case of scallops cooked in wine sauce, a bread crumb topping might prevent part of the alcohol from evaporating, so increasing the quantity of alcohol in the finished meal. It is also important to consider the size of the pan. Recipes cooked in smaller pans retain more alcohol than those made in larger pans. The reason for this is that a larger pot has a greater surface area, which allows for more alcohol to be evaporated.
To put it another way, roughly speaking:
- Beer cheese sauce, bourbon caramel sauce, and other sauces that are brought to a boil and then withdrawn from the heat maintain around 85 percent of their alcohol content. Despite the fact that Diane, cherry jubilee, and other recipes that burn the alcohol may still contain 75% of the alcohol, Marinades that are not cooked might retain as much as 70% of the alcohol that has been added to them. 25 minutes of cooking without stirring results in a 45 percent retention of alcohol in meats and baked items. Stews and other foods that are simmered for at least two and a half hours tend to have the lowest concentrations of alcohol, although they preserve around five percent of the alcohol content of the dish. This is the main takeaway: For people in recovery, women who are pregnant or breastfeeding, and those who choose not to drink because of religious, health or other considerations, all of the alcohol does not burn off. It is possible that they will have to refrain from participating in festive dishes that contain alcohol. And,
Cinnamon Apple Moonshine Cake
Apples with the finest McCormick Ground Cinnamon make this Cinnamon Apple Moonshine Cake extra moist and flavorful. A moonshine caramel sauce on top elevates the cake to a whole new level! For a moist cake, try my Pumpkin Pound Cake with Cream Cheese Glaze, which is easy to make.
Cinnamon Apple Moonshine Cake
My homemadeCinnamon Apple Moonshine turned out to be more than just a good drink, so I realized I had to put it to good use. Because of its sweet flavor, I considered incorporating it into a dessert. To make it even more beneficial, I not only baked the cake with moonshine, but I also used it in the glaze on top of the cake, which made it much more delicious! That’s something to celebrate! You may use other ingredients in place of the alcohol, and I will provide you with other recipes. Despite the fact that the moonshine is a fantastic complement to this cake, it simply cannot compete with the cinnamon.
McCormick Because of the high quality of the product and the purity of the flavor, ground Cinnamon is my go-to ingredient in all of my baking. During the holidays, I always purchase two bottles of cinnamon because it is the ideal complement to practically all of my baking!
How to Make Cinnamon Apple Moonshine Cake
The glaze and the cake are both separate components of this recipe. Make the glaze first, because it will need to cool for at least 3 hours, if not overnight, once it has been applied. Glaze made from moonshine (yes, you read it correctly!) It’s really incredible!) In a small saucepan, boil the butter, cream, and brown sugar until the butter is melted and the cream is steaming. Bring this to a boil, and then turn off the heat and set it aside. Stir in the vanilla and Cinnamon Apple Moonshine until everything is well-combined.
Cinnamon Apple Moonshine CakeBefore you begin creating the cake batter, I recommend that you core, peel, and cut up the apples, then sprinkle them with cinnamon to flavor them.
There are only a few basic steps to follow in order to prepare the cake.
- Preheat the oven to 325 degrees Fahrenheit. Using an electric mixer, combine the sugar, oil, Cinnamon Apple Moonshine, vanilla, and eggs until well combined. Are you out of eggs? It’s not an issue. Try one of myEgg Substitutes for this recipe instead of the eggs. Then, combine the flour, baking soda, cinnamon, and salt in a separate bowl to add to the batter. In the end, stir in the cinnamon-coated apples into the batter before pouring it into a lightly oiled bundt pan. Preheat the oven to 350°F and bake for 52-60 minutes. An inserted toothpick or skewer should come out mainly clean, with no traces of moist batter clinging to it. If it is completely clean, it is possible that the cake has been overcooked. You should allow the cake to cool for about 5 minutes after baking it before drizzling it with 3/4 of the moonshine glaze. After allowing it to cool in the pan for at least 30 minutes, gently transfer the cake onto a serving dish
- A slice should be cut and drizzled with additional moonshine caramel.
How to Make Cinnamon Apple Cake Without Moonshine
Even if you do not want to use alcohol in the recipe, it is simple to replace other components for moonshine or other spirits.
- To make the glaze, just substitute 1 teaspoon McCormick powdered cinnamon for the moonshine in the recipe. The caramel will be thicker, but it will still be delicious
- To make the cake, use 1/2 cup vegetable oil for the moonshine in the recipe. (This translates to a total of 1 1/2 cups vegetable oil in the recipe.)
I also included a note on the recipe card about replacements. Both with and without the Cinnamon Apple Moonshine, this scrumptious Cinnamon Apple Cake will be a hit!
Looking for other Cake Recipes?
Chocolate Bundt Cake with Cream Cheese Filling and Caramelized Onions Apple Dump Cake is a cake made using apples. Amish Pumpkin Cake made with Kentucky Butter Crunch Cake Apple and cinnamon flavor the moist cinnamon apple moonshine cake, which is topped with a moonshine glaze for a festive look and taste. Course:Dessert Cuisine:American Apple cake, Apple Moonshine, bundt cake, cinnamon apple moonshine cake, cinnamon cake are some of the terms used to describe this recipe. Servings:12slices Calories:606kcal Caramel Glaze with Moonshine
- 12 cup (1 stick, 113g) butter
- 2 teaspoons heavy cream
- 12 cup (100g) packed brown sugar
- 1 teaspoon vanilla extract
- 12 cup*cinnamon apple moonshine (see blog for recipe and non-alcoholic substitutions)
- 12 cup*cinnamon apple moon
- 2 cups (450g) granulated sugar
- 1 cup (218g) vegetable oil
- 12 cup**cinnamon apple moonshine (see blog for recipe and non-alcoholic substitutes)
- 2 cups (450g) granulated sugar
- 1 cup (218g) vegetable oil McCormick Vanilla Extract
- 3 big eggs, at room temperature
- 3 cups (384g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon McCormick Ground Cinnamon
- 1 teaspoon sea salt
- 2tablespoonsMcCormick cinnamon
- 3 medium Granny Smith apples, peeled, cored, and chopped
- Preheat the oven to 325 degrees Fahrenheit (175 degrees Celsius). Prepare a 9-inch Bundt pan with cooking spray
Caramel Glaze with Moonshine
- In a small saucepan, cook the butter, heavy cream, and brown sugar over medium heat until the butter is melted. Bring to a boil, stirring constantly, until the sugar is completely dissolved, then remove from the heat
- Stir in the vanilla and cinnamon apple moonshine until everything is well-combined. Allow it cool entirely (at least 3 hours, but ideally overnight)
- In a large mixing bowl, using an electric mixer, cream together the sugar, oil, moonshine, vanilla, and eggs until light and fluffy (4-5 minutes)
- Set aside. Combine the flour, baking soda, cinnamon, and salt in a separate bowl
- Fold into the batter just until incorporated
- Repeat with the other ingredients.
- Apples and cinnamon are combined in a medium-sized mixing basin. Toss the apples in the dressing to cover them all. In a separate bowl, combine the apples with the cake batter. Pour the batter into the bundt pan that has been prepared. Bake for 52-60 minutes, or until a toothpick inserted into the center comes out largely clean (a few crumbs are OK). (A wet batter indicates that the batter is not finished.) On the top, the crust should be extremely light in color, while the sides should be a dark golden brown. Allow for roughly 5 minutes of cooling time in the pan before drizzling with 3/4 of the caramel moonshine mixture. Wait around 30 minutes (or up to overnight) before serving the cake to allow the caramel to seep into the cake. After 30 minutes, it is possible to invert it onto a serving plate. When you’re ready to serve, sprinkle the leftover caramel over each slice of cake.
The Caramel Moonshine Glaze may be made without the use of alcohol by omitting one teaspoon of cinnamon apple moonshine and substituting one teaspoon McCormick Cinnamon. * To make the cake alcohol-free, use 1/2 cup of vegetable oil for the cinnamon apple moonshine in the recipe.
meet Amanda Rettke
Amanda Rettke is the founder of I Am Baker and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside. She lives in Los Angeles with her husband and two children. She has been featured in and collaborated with a variety of publications and organizations, including the Food Network, the New York Times, the Los Angeles Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, the Daily Mail, the Star Tribune, the Globe and Mail, DailyCandy, YumSugar, The Kitchn, and Parade, to name a few.
Moonshine Cherry Bombs
Cherry Bombs with a Twist of Moonshine the cake is a fudgy cake with a cherry core that has a blast of moonshine and a chocolate outer shell It is critical to have a decent moonshine. I prefer the Ole Smoky brand, but you can make your own by infusing your own herbs. To make your own, fill a glass jar halfway with maraschino cherries and the rest of the way with your favorite moonshine. Allow the cherries to rest for a few days, and they will be ready to use! Make Moonshine Cherry Bombs using the cherries, and then use the flavored cherry moonshine to make interesting beverages with the rest of the cherries.
These moonshine cherries may be used for a variety of purposes.
The two most important procedures to pay attention to are making sure the cake has been cooled before rolling and dipping in chocolate and also making sure the cake has been chilled before rolling and dipping in chocolate.
Moonshine Cherry Bombs
- 2/3 cup melted butter, 1 box chocolate cake mix, 3 eggs, 1/3 cup instant chocolate pudding, 1 cup milk, 3/4 cup chocolate frosting, 24 moonshine cherries, and 1 pound melted milk chocolate Optional: 5 pounds of white chocolate (optional)
- Oven should be preheated to 350°F. Prepare your cake batter. Pour in 3 eggs, 2/3 cup butter, the cake mix, the instant pudding mix, and 1 cup milk until everything is well-combined. Combine all of the ingredients and pour into a 9 x 13 casserole dish. Preheat the oven to 300°F and bake for 30 minutes. You don’t want to bake the cake for an excessive amount of time
- It should be soft. Allow the cake to cool
- 3/4 cup frosting should be added. Mix the cake and icing together with your hands or any other cooking tool. Place the mixture in the refrigerator for 30 minutes. Remove the cherries from the moonshine jar and set them aside to dry on paper towels
- Scoop some of the cake mix into your hand with a cookie dough scoop and hold it there for a moment. Place a cherry in the center of the cake and roll/press the cake around the cherry to form a ball-shaped cake
- Continue until all of the cherries and cake mix has been consumed. Place the cake balls in the refrigerator to keep them fresh for another day.
When we talk about food preservation, we often refer to canning, dehydrating, freezing, or fermenting as methods of preserving food. Was it ever brought to your attention that you may preserve fruit in alcoholic beverages such as brandy or vodka? It is a method of conserving the flavor or essence of a fruit for subsequent use after it has been harvested. For this procedure, fresh or frozen fruit is steeped for many weeks in a spirit of your choosing. At the conclusion of the process, you’ll have some “drunken fruit” (which may be used as a dessert topping) and a tasty alcohol that can be used to create stunning cocktails, punches, desserts, and sauces, among other things.
These small liqueur jewels are more flavorful than store-bought liqueurs and may be used in a variety of ways in the kitchen.
Theresa Loe is a garden writer who has received several awards for her work in television, print, and video. Moreover, she was one of the original producers of Growing A Greener World, adding her unique perspective and knowledge to the show from the beginning, both on- and off-camera. A dedicated gardener, she teaches how to bring the garden full circle (from seed to pantry, then to table), and she demonstrates how to capture the flavor of seasonal, freshly harvested produce.