Originally Posted by jgclucas
I was thinking the same thing cakemaker
My favorite is dark chocolate and a nice glass of merlot. Yum. Too bad wine doesn't work in cakes.
Heehee, who says wine doesn't work in cakes, the Champagne Cake is a good example, haha! Also I have seen many cakes that use Madeira or similar sweet wines. Haha, but personally I am with you, I would rather drink a nice glass of Merlot than put it in a cake.
Swiss Chocolate Almond is a nice liquer. Hhmn, glad I read the posts because I have never seen Butterscotch Schnapps, now that sounds interesting!
With Kirsch, don't go overboard with amounts, you can get a strange bitter taste if you use too much.
Some folks prefer to use the liquers in a simple syrup that they brush on the cake before icing. The flavour is a bit more subtle.
I am thinking a Banana Liquer would work well too.
Hugs Squirrelly Cakes