Thursday, April 25, 2019

Lemon Drop Moonshine Cake with Blackberry Lemon Buttercream Icing



Hope everyone had a wonderful Easter and are having a happy spring!
The Jones household had a great Easter Celebration.  I did not fix an Easter dinner this year.  Bill was on call for work and you never know if he is going to have to go on an emergency call.  We were going to try and have a family dinner a weekend leading up to Easter but everyone was so busy that just did not work out this year.  


For Easter dinner my whole family went to my Dad and Mom's house for dinner.  As always we had a terrific dinner.  We had Beef Tenderloin, ham, scalloped potatoes, corn, green beans, fresh fruit, rolls and mandarin orange salad.  I took deviled eggs and this bundt cake. 

The Lemon Drop Moonshine Cake is made similar to a rum cake.  After baking it has a glaze of melted butter, sugar and lemon moonshine poured over the warm cake..... and oh is it heavenly!

The icing on the cake was a pretty mauve color and it had no food coloring added to the icing.  The color is only from the Blackberries that I cooked down and added to my icing.



The rosettes on top of the bundt cake made for a pretty presentation for a celebration dinner.  I did not get to show you the inside of the cake as the pictures were taken before I left home and I did not want to take a cut cake to dinner :)  However it was a bright yellow color inside and was pretty with the mauve icing.

This is the prefect cake to make ahead of time as the longer the glaze sets into the cake the better it gets!  This also allows me to make the cake a day ahead of time and then I only had to ice the cake on Easter morning.

Lemon Drop Moonshine Cake with Blackberry Lemon Icing

cake:
1 box lemon cake mix
1 small box instant lemon pudding
1/2 cup water
1/2 cup oil
1/2 cup Lemon Drop Moonshine
1 teaspoon lemon extract
4 eggs

Grease and flour bundt pan.  Combine cake mix and rest of ingredients.  Mix 2 minutes.  Pour in pan, bake at 325 for 40 to 50 minutes. Remove from oven and pour glaze over hot cake.

Butter Glaze:
1 stick butter
1 cup sugar
1/4 cup  water 
1/4 cup Lemon Drop Moonshine

Mix and boil 3-4 minutes.  Pour the butter glaze over the hot cake.  Let cake cool for 30 minutes, remove cake from the pan and place on a dish

Buttercream Icing:
1 cup fresh blackberries
2 tablespoons lemon juice
2 sticks salted butter, softened
4 cups powdered sugar
1 teaspoon lemon extract
1/4 cup whipping cream (maybe less, just add to get the consistency you are wanting)

The day before or a few hours before making the icing.  Put the berries and lemon juice in a sauce pan and cook over medium heat.  Stir frequently until berries are pretty mushy.  Take off the stove and push berries through cheese cloth or a fine mesh strainer so that you only get the berry juice with no seeds.  I put my juice (which was only about 1 tablespoon) into fridge until I was ready to make my icing.

To make the icing.  Place butter, blackberry juice, and lemon extract in a mixing bowl.  Begin mixing until butter is smooth.  Start adding the powdered sugar and whipping cream alternately until icing reaches the desired consistency.  

If you want it to be more of a glaze to pour over the bundt cake add more whipping cream and less powdered sugar.  If you would like to make the icing rosettes use Wilton tip 1M 


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