Boozy Berry Tea Cake

Alright guys – I’m not gonna lie to you and say this is healthy cause there’s fruit in it. It’s not. But I will be honest and tell you that it is delicious!

Boozy Berry Tea Cake

I love baking but I don’t even make an attempt to be healthy. Everything in moderation, right? And I want to be honest and tell you that I love dessert – cookies, chocolate, ice cream, anything sweet is my jam. Add jam to the list…. 

So this past Friday was our monthly wine night. Where the girls in the neighborhood get together and eat a ton of cheese and sweets, drink a lot of wine – and maybe prank call our significant others who are all together too.

Tea cups of wine
Complete with brown bags and twine

This month was Prohibition themed! Super cute. Upon Googling foods from that era – a whole lot of Jell-O molds came up. For theme purposes I would’ve made a Jell-O dish, but since I wanted people to actually consume my dish… I had to go another route.

Since we were drinking out of tea cups, I thought it only appropriate to bring a tea cake. And then I found one that’s soaked in booze. Ah!

Ingredients
Basic ingredients. Most everything I already had, including the airplane bottle.
Frozen cherries
Surprisingly easy to chop frozen cherries

And so, this cake was really easy to put together and turned out super tasty. It’s pretty dense but very moist. The flavors of the cherries and orange were a really great mix- like good for summer or fall…. And I would totally make this again if I was having friends over for tea, or like, just in general cause no one ever comes over for tea.

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Parchment paper is a bitch.
Cooked cake
Poke it to soak it.

This recipe was inspired by this post from the BoJon Gourmet. I traded out the cranberries and tangerines for cherries and mandarin oranges. Oh, and the cointreau for Gran Marnier.

Ready to eat cake
Mmmm, shiny and delicious

PS. I know cherries aren’t a berry, but they kinda look like the could be. And plus, it would ruin the titles alliteration. And also, you could swap out any tart berry for cherries…

Ingredients:

CAKE. GLAZE
1 stick unsalted butter, room temp. ½ C powdered sugar
3 oz cream cheese, room temp. 4 Tbs Gran Marnier (or orange liqueur) or 1 airplane bottle.
1 ¼ C sugar  
Zest of 4 Mandarin oranges  
3 eggs, room temp.  
1 tsp vanilla extract  
1 ½ C all-purpose flour  
½ tsp baking powder  
½ tsp salt  
12 oz bag frozen, pitted cherries (~2 Cups) chopped.
  1. Preheat oven to 325. Line a 9×5 loaf pan with parchment paper.
  2. Combine butter, cream cheese, sugar and zest in stand mixer. Beat on Medium about 3-4 minutes.
  3. Add eggs 1 at a time, beat until combined and scrape down sides of bowl.
  4. Stir in vanilla.
  5. Sift together flour, baking powder and salt. Slowly add to batter on low speed until just combined.
  6. Scrape sides of bowl and paddle and stir briefly with spatula to make sure all is combined.
  7. Gentle fold in the chopped cherries.
  8. Pour into prepared pan.
  9. Let bake for 75-90 minutes. (I had to bake mine for almost 2 hours as the center took a while to cook).
  10. Let cool for 10-15 minutes then take it out of its pan and peel the parchment paper away. Poke holes all over the top and sides with a toothpick or skewer.
  11. While its cooling, mix together Gran Marnier and powdered sugar to make a thin glaze. Brush the glaze all over the cake until there is nothing left.
  12. Let cake cool completely, about 1 hour. Serve or save for later!

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