Whether delicately flavored or thoroughly saturated, alcohol flavored cakes are yummy.
That's the short review for understanding the attraction of a new cookbook, "Booze Cakes: Confections Spiked with Spirits, Wine and Beer" by Krystina Castella and Terry Lee Stone.
Spicing cake with alcohol is an age-old tradition. Roman soldiers ate them. The English were known for their trifles – layers of whipped cream or custard, brandy (or other liquor) and cake – served at elegant parties. Rum cakes were popular on special occasions.
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