Things have been moving and shaking at Edible Spirits!
We have been super busy creating our gluten free product line, but were able to sneak in a few appearences on the country’s best morning show.
While we have been shipping our delicious cakes overseas to troops for quite some time now, there are still too many people who didn’t know about us. To spread the word we have teamed up with the most fun and energetic morning show around: The Daily Buzz! Currently airing in 45 states and in over 60% of households in America, The Daily Buzz Morning Show is still growing and gaining more viewers each day. They pride themselfs on delivering the news in good spirits, so why not have Edible Spirits along for the ride?
Our first segment was geared towards the holidays and remembering our troops…
and though it aired on Christmas Eve, it was still a big hit and created awareness of our Freedom Cake Program which sends delicious rum and liqueur cakes to the US Armed Forces overseas.
On our Valentine’s Day Special for 2011, we announced our gluten free line of rum and liqueur cakes.
We talked about our Myers Gourmet Rum Balls, our Amaretto Hearts dipped in White Chocolate, and our Chocolate Cherry Brandy Hearts dipped in Ghirardelli Chocolate.
(These items are available as a special order year ’round and make great Anniversary Gifts. Call 772.324.2100 or send us an e-mail)
Ever wondered how to bake a St. Patrick’s Day cake?
In March’s segment, we showed you how to bake a Gluten Free Irish Whiskey Cake starting from a box mix.
Yes, even you can be a baker with a littel help!
Gluten Free Traditional Irish Whiskey Cake
What you will need:
1 Box Gluten Free Yellow Cake Mix
1 Lemon Zest
1/2 Lemon Squeezed
2 Sticks unsalted butter at room temperature
1 Cup Irish Whiskey
1/2 Cup White Grape Cherry Juice
3 Tbsp Plain Yogurt
3Tbsp Blue Agave Nectar
1 Tsp Vanilla
1 Cup Sugar
1/2 Cup Broken Walnuts
Preheat oven to 325F, grease pan with Canola Oil and set aside
Cake: Combine box mix, lemon zest and juice, 1 stick butter, 1/2cup Irish Whiskey, white grape cherry juice, agave nectar, yogurt, vanilla and eggs. Mix for 5 minutes on medium. Next, fold in walnuts until blended evenly. Pour mixture into pan and transfer to over for 35-40 miinutes or until done. Check for doneness using a toothpick, and transfer to wire rack for to cool (approx. 10-15 minutes).
Glaze: Melt 1 stick butter. Then add sugar and boil for 5 minutes on menium heat. Remove from heat, let cool for 1 minute, then add whiskey and stir until combined.
Turn your cake out of its pan and leave upside down. Poke holes into the bottom with a wooden skewer. Brush the glaze on at least three times, always allowing 5 minutes between each application. Place a plate over your cake, and flip. Now you are ready for your final soaking(s); Pour the remainder of the glaze over the top of your cake.
YOU HAVE MADE A GLUTEN-FREE IRISH WHISKEY CAKE, CONGRATULATIONS!