Liqueur Cakes: History and Origin
Liqueur cakes are a traditional dessert that combines the rich texture of a soft sponge cake with the characteristic flavor provided by a liqueur. This type of cake has its roots in European tradition, especially in countries like Spain and Italy, where the influence of pastry-making has been passed down through generations. In Latin America, this dessert has been adapted and is highly valued in different regions, where it is known by various names depending on the country. For example, in Mexico and some Central American countries, they are usually simply called "liqueur cakes" or "liqueur sponge cakes," while in the Caribbean, "rum cake" may also be heard when specifically using rum as an essential ingredient.
The particularity of these cakes is the process of infusing the batter with a syrup containing liqueur, which gives them a unique moisture and flavor. The variety of liqueurs used can range from amaretto, rum, brandy, or even local liqueurs, always maintaining that sweet and aromatic touch that characterizes this delight. Throughout Latin America, this recipe has become popular not only at parties and celebrations but also as a dessert for family gatherings, thanks to its exquisite flavor and moist texture.
How to Prepare Liqueur Cakes
Preheat the oven to 350 degrees F. Grease and flour 4 loaf pans.
Split the vanilla bean and scrape the seeds into the cream. Place the bean pod in the cream and heat until it is almost boiling. Let it cool.
Beat the eggs, sugar, and salt until well combined. Sift the flour and baking powder together.
Incorporate the sifted dry ingredients into the egg and sugar mixture, beating until combined. Remove the vanilla bean pod from the cream and beat the cream into the mixture.
Gently mix in the melted butter, pour the batter into the prepared pans, and bake for 50-60 minutes or until golden and a toothpick inserted comes out clean.
While the cakes are baking, prepare the syrup by combining sugar, water, and corn syrup in a heavy saucepan. Stir the mixture over medium-high heat until it comes to a simmer.
Continue heating until the mixture comes to a full boil. Cover and continue boiling until all the sugar is dissolved and the liquid is clear, approximately one minute.
Remove from the heat and let cool for about 5 minutes. Add the liqueur.
After taking the cakes out of the oven, let them cool in the pan for about 5 minutes. Run a knife around the edges of the pan and unmold the cakes, then immediately place the cakes back into the pans.
Use a thin wooden skewer to make numerous holes in the cake, approximately 1 inch apart. The holes should go from the top to the bottom of the cake.
Pour 1/4 of the syrup mixture over each cake and, if desired, sprinkle with optional ingredients such as almonds, orange zest, or hazelnuts.
Let cool until the cakes have absorbed the syrup. Remove from the pans and serve.
