Hi Everyone,
January has to be one of my favourite months for staying at home on a Sunday and baking. Which is exactly how this cake came to be.
Helped along somewhat by the wonderful parcel received in the mail from Distilliere Morand, containing a bottle of Williamine Brandy, Poire Syrop and a Williamine Mousse. This got my imagination going.
Keep reading for The FunkyForty Booze Cake recipe.
The FunkyForty Booze Cake
Preheat oven 180°C
Ingredients:
- 1 & 1/2 cups flour
- 1/3 cup cornflour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 130g unsalted butter
- 1 cup brown sugar
- zest of one lime
- 2 large eggs
- 3/4 cup milk
- Poire Syrop
Recipe:
- Line a 18 – 20cm round baking dish with paper
- Beat together the butter, sugar and lime zest
- Add the eggs one at a time beating continuously
- In a separate dish mix together the flours, baking powder and baking soda.
- Add the milk and the flours bit by bit to the butter/ egg mixture, stirring continuously.
- Bake for 60 minutes or until a skewer comes out clean when inserted into the middle of the cake.
- Once cooked leave to cool for 10 minutes and then whilst cake is still in the tin drizzle generous amounts of the Poire Syrop over the cake.
Leave in tin to totally cool before icing.
Icing
Icing sugar, Williamine Brandy and a little water mixed together to create your own preferred consistency.
Pour evenly over the cooled cake.
Serve cake with generous helpings of Williamine Mousse – I promise your guests will love you for it – smile!
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The comment section is at the end of the post, I love reading all your comments and am open to any more cake recipe suggestions!
Wishing you all a yummy experience!
I’ll be right over! Looks absolutely scrumptious. If you ever fail at fashion, which seems highly unlikely, there’s always food!!! 😃❤️😘
Haha thanks Clifford!
Have a fabulous Sunday and see you soon 😉
xxx
the Cake looked so yummy I have to try to bake one next time I have Visitors to love it
Your hair is looking fabulous, Yvonne.
Is there an alternative to the Poire Syrop? I don’t think I can get that here. The mousse sounds wonderful too, but I guess some whipped cream might work in it’s place.
Ooh thanks just had hair cut this week:-)
You could use any other pear or apple flavoured syrop…
Come visit me again so I can make this for you 😘
Fashion and baking queen !!! Yum
Thank you dear Susan xxx
Amazing content on your site. I’ll try a couple of these recipes in the very near future. I guess though I’ll have to move to Europe to get the mousse and poire syrup hahaha……I’m in America.
I could see if they would ship to you dear:-)
xxx Yvonne
Hey Beauty…..ooops, you know what I received a message about that but inadvertently deleted it. Life will never be the same if I don’t get a taste of that cake!!! And further I love the pressed glass cake stand. Love your style. Across the board…..you’re one of the BEST bloggers I’ve come across.
Wow dear, you sooooo made my day. Thank you so very much!
xoxo Yvonne
Pear Mousse. And Pear Brandy.
OMG you are playing with my emotions. This looks divine!
I’m so sad they do not sell this brand in America, and I’ve NO IDEA what an adequate substitute would be for either.