Oh NO~ I think I did it again, I birthed a recipe that will make even my closest family and friends question my sanity {yet again}…I hate when that happens..haha! Just when they think that I’ve come to my senses with a nice casserole, or low-key brunch dish..I go and do something like this! I really can’t blame them..I mean, you know it’s bad when you find yourself questioning your own sanity! 🙂
Oh well..everyone loves to make a fuss, but in reality these little tipsy tequila nuggets of fun were gone in a matter of minutes! Those shocked people even had the nerve, the audacity, the giblets to ask me to make more..lol!
I really don’t know how to describe theses one of a kind treats, other than maybe.. try to envision a sweet and subtle tequila flavor all suspended inside a soaked until moist, melt in your mouth bite of sweet cake that tastes like funnel cake…that’s what these are like!
I had some fun with the presentation by dipping some shot glasses into frosting and rolling it around in Lime zest! Just to keep with the theme, and add a touch more flavor and fun! But you can totally just pile these up on the table and watch them disappear…FAST! Make a bunch for the next game..you’ll see!
PS…you can use ANY liquor/liquid you like…it’s ALL good!
What you’ll need:
Sponge Cake/Angel Food Cake..I used store bought…here’s why >> Scroll down to the “Fallen Angel” fail..click HERE!
Tequila
Oil for frying ..I used Canola
Powdered Sugar..for dusting
The frosted rim:
Just dip it into some frosting, and into some Lime Zest…that’s it! YUM!
Directions:
Just cube up the Angel Food Cake into small squares..that can pop into your mouth!
Dip it quickly into the tequila (keep in mind, the more you dip..the stronger they will be)
Now gently place them into a 350 degree pot of 2″ Oil.
Fry them up until they’re golden on all sides…
Let them cool on some paper towel. Then make up your shot glasses if you’d like!
A nice sprinkle of Powdered Sugar drives them all the way home! Start passing them around…EVERYONE will be waiting right there!
Grab some for you! ~Enjoy! 🙂 CHEERS!
Hello from Tokyo!
I have been making deep fried dark rum infused cakes for some time now with a German style pound cake called baum kuchen, which is very popular in Japan. This came about by deep frying bread soaked in maple syrup. Then one day I found maple syrup whiskey in my home town Quebec. The conclusion was only common sense for a booze hound. More recently, I’ve been doing this with fruit cake, especially rum raisin cakes. The alcohol definitely burns off and you are left with little else than the essence of the booze. At 160~180 celsius, which is the necessary temperature for deep frying, the alcohol will definitely vaporize because alcohol boils at less than half that temperature. You will not be left with much, if any, of a kick, except for in the taste. Don’t be thinking you’re gonna get a lift from these, other than their being very tasty and a lot of fun. Everyone will think they are taking a shot because these will taste like booze, but you could eat an entire cake and not feel a thing. The bigger the piece of cake, and the less time you fry them, the less likely that all the alcohol will dissipate into vapour because the heat won’t get right into the middle of the cake.
The idea given by a previous commenter to inject the fried cake with booze after frying doesn’t work very well. The crispy fried cake becomes a bit soggy and the booze doesn’t hold very well in the cake unless you eat them immediately.
If you want to get booze into your food for a nice summer treat, may I suggest soaking your cake pieces in any 25% and above booze of your choice, and without frying, place them on a tray, cover them with plastic wrap and freeze them. Make the pieces small enough that you won’t have to chew too much. The booze will remain liquid but the cake will be frozen. Using a light porous cake like a chiffon is best as it makes it easier to break down in the mouth. Then simply ‘bite it’!
I tried and I think I’ve fail… I used rhum to do this and when I approached the piece of cake of the casserole, a big white smoke came out so i dropped the piece of cake and I’ve put the casserole outside, waiting it get colder to wash it because the piece of cake burned in it x)
So i don’t know why this happened, perharps the oil was to hot ?
This deep-fried booze idea successfully tested in Beijing with China’s national spirit, baijiu. Turns out the ‘sauce’ aroma baijiu, the funkiest of the bunch, worked best here. The chef sprinkled them with icing sugar, then served with whipped cream and blueberries. More experiments to come!
http://www.worldbaijiuday.com/2015/03/27/food-deep-fried-baijiu-with-dustin-merrett/
Tried these tonight, made some with tequila, some with jack daniels and then made some with tequila and lemon juice, and jack and cherry juice… We then used some left over angel food batter to roll them in and then coated in nilla wafers… fried in a deep fryer at 370f… they are quite good but we let them soak up to much alcohol so they are really strong… still tasty and yes we caught a buzz from eating a several of them 🙂 Thanks for the amazing idea, we will be improving on it for sure!
did anyone think that normally when you cook any-type of acohol, it kills the acohol In it. That’s why you should deep fry the angle cake first then inject the acohol,
Tequila is one disgusting drink that is only here to make people sick. No benefits come out of it yet alone enjoyment and I think that it should not be even sold. Even whisky I can approve sometimes anyway although tequila is a never. It should go back to Mexico where it belongs and should never have gotten out of