Frugal Kitchen Adventures With a Limoncello Cake

2/20/2014 10:01:00 AM

Tags: Baking, Limoncello, Frugality, Frugal, Erin Sheehan

Erin SheehanMom remembers drinking chokecherry juice and gooseberry juice at breakfast when she was growing up. Reason being that oranges didn’t grow in upstate New York, so orange juice was not on the menu at her house. Even though it meant some awfully tart (and not very tasty!) juice to start the day, Grandma and Grandpa believed in using what they had on hand. Bad breakfast memories aside, Mom passed that sentiment on to me. As my husband can attest, this can lead to some interesting culinary adventures.

A friend gave us a bottle of homemade limoncello as a gift a while back.

 Limoncello

Jim and I aren’t big liqueur drinkers so I’ve been stumped as to how to use it. But I held on to it, waiting until the right opportunity to use limoncello came along. And it did. Not long ago I was looking through a magazine and would you believe I came across a limoncello cake recipe? I had never even heard of it before getting some as a gift, but happily stumbled across a recipe that features it. I made the cake this week for my mother-in-law’s 91st birthday party.

Cake

Limoncello is lemon liqueur made from vodka, lemon zest and simple syrup. It’s potent, as well as sweet and tart. Although I know a primary rule of baking is “stick to the recipe,” I modify recipes to use ingredients I already have on hand, which sometimes leads to interesting substitutions. I made a few changes in the original recipe in this case, which appeared in a vegan cookbook. Here’s what I used, in case you, too, have some limoncello to use up around your house:

1  1/2 cups sugar

1/2 cup margarine, softened

1 tablespoon applesauce

1 egg

1 can (12 ounces) evaporated milk

1/3 cup limoncello

3 cups flour (mix of white and white whole wheat)

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon grated citrus peel (I used orange)

GLAZE: Mix 2 tablespoons softened margarine with 1/4 cup limoncello and 2 cups confectioner’s sugar. Beat until smooth.

CAKE: Cream together sugar and margarine, mix in applesauce, egg, evaporated milk and limoncello. Add remaining ingredients and beat 2 to 3 minutes. Pour batter into greased and floured Bundt pan. Bake about 1 hour at 325 F, until toothpick inserted in cake comes out clean. Remove from oven and allow to cool 20 minutes in the pan, then invert onto wire rack. After cake has cooled, top with glaze, if desired.

Cake2

This is one of the moistest cakes I’ve ever made. It might even work with other liqueurs, if you try it let me know!



Related Content

The Grandmother of Cooking Contests--The Pillsbury Bake-off

The Pillsbury Bake-off has been an American institution since 1949. Although network food challenges...

Tie One On Day

I participated in Tie One On Day this year!

Easy As Pie!

Learning to make pie.

Frugality in the Garden With a DIY Compost Bin

It's time to remember that 'frugal' is not a dirty word. Doing things for ourselves feels good and m...

Content Tools
RSS




Post a comment below.

 



Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!