I was reminiscing with my neighbour, Ingrid, recently as she poured me a second glass of advocaat/egg liqueur/eggnog… 😉 Remember those girly cocktails served with the glacé cherry?
Lemonade and advocaat (and a cherry)… I used to love these!
The snowball cocktail inspired the little cakes I made a few days later… cherry cakes with advocaat buttercream frosting, and a cherry on top of course!
- 255g (2 cups) flour
- 2 tsps baking powder
- 1/2 tsp salt
- 90g (2/5 cup) sugar
- 1 egg
- 25ml – 30ml (2 tbsps) lemon juice
- 75ml (5 tbsps) advocaat (eggnog)
- 150ml (2/3 cup) milk
- zest of 1 lemon
- 90ml (2/5 cup) vegetable oil
- 75g (about 3 oz) glacé cherries, quartered
- 30g (2 tbsps) butter, softened
- 125g (1 cup) icing sugar
- 75ml (5 tbsps) advocaat
- extra cherries for topping
Preheat the oven to 180°C/350°C and prepare muffin pans…. I made 16 from this recipe as I didn’t fill the cases as much as usual.
Sieve flour, baking powder, salt and sugar into a large bowl and mix well. Stir in the lemon zest and quartered cherries. Beat the egg with the milk and oil. Stir in the advocaat and lemon juice and add to the dry ingredients. Stir in thoroughly, but don’t overmix. Spoon into muffin cases/tins and bake for 20-25 minutes. Leave to cool completely before decorating.
For the frosting, sieve the icing sugar and beat with the butter until combined. Add a drop of advocaat and beat again. Add more liqueur to get a nice soft consistency. I find it easier to chill the frosting and pipe it on the cakes later. Top each cake with a cherry.
You can really taste the alcohol!
Let’s have a party! Grab a cocktail and a cake…