Sazerac Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">2 tsp Peychaud's bitters (or Angostura bitters)</li><li class="ingredients-single-item">60ml rye whiskey (or bourbon)</li><li class="ingredients-single-item">1 tsp absinthe (or anise liqueur)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">30ml rye whiskey</li><li class="ingredients-single-item">1/2 tsp Peychaud's bitters</li><li class="ingredients-single-item">1/4 tsp absinthe</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 13cm (9-inch x 5-inch) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (340°F). Line a 23cm x 13cm loaf pan with parchment paper, leaving an overhang on the long sides to facilitate easy removal later. Lightly grease any exposed parts of the pan with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, and salt. This pre-mixing ensures even distribution of leavening agents throughout your batter, preventing any bitter pockets of baking powder.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium-high speed for 4-5 minutes until very pale and fluffy. This extended beating incorporates air into the mixture, which will help create a tender crumb in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. If the mixture appears to curdle, don't worry - adding some of the flour mixture can help stabilize it. Scrape down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the orange zest, bitters, rye whiskey, absinthe, and vanilla extract. Mix until well combined. The alcohol will partially bake off, leaving behind complex flavors that mirror the classic Sazerac cocktail.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually add the flour mixture in three additions, alternating with two additions of buttermilk, beginning and ending with the flour mixture. Mix on low speed just until combined after each addition - overmixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles that could create holes in your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. The cake will be golden brown, and you'll notice it starting to pull away from the sides of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes before using the parchment overhangs to lift it out onto a wire rack to cool completely. This patient cooling period allows the crumb structure to set properly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the cake cools, prepare the glaze by whisking together the powdered sugar, rye whiskey, bitters, and absinthe until smooth. The glaze should be thick but pourable - if too thick, add a few drops more whiskey; if too thin, add more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When the cake is completely cool, place it on a wire rack over a baking sheet (to catch drips). Pour the glaze over the cake, allowing it to drip down the sides. The alcohol in this glaze remains uncooked, providing an authentic boozy Sazerac flavor that adults will appreciate.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the glaze set for at least 30 minutes before slicing. For the most defined slices, use a sharp knife dipped in hot water and wiped clean between cuts. This cake tastes even better the day after baking as the flavors have time to meld and develop.</li></ol>