BERKELEY, Calif. — Classic cake-making calls for eggs, flour, butter and sugar. But some bakers are juicing up the flavor by throwing liquor into the mix.
Or, as Terry Lee Stone, co-author of the recently published "Booze Cakes" cookbook puts it, "Baking is fun and drinking is fun — let's combine them!"
Stone and Krystina Castella, friends from teaching at a design college in Pasadena, started working on the book after Stone was inspired when making an old cake recipe of her mother's that called for adding alcohol.
But the concoctions they came up with for their book go well beyond the typically tame "add a tablespoon of kirsch" school of cooking with liquor.
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