When you add spirits to a cake, for example, does the alcohol all burn off when it is baked?

Question

Or is the cake still a littlle intoxicating? Is it safe for children?
What about a fruitcake that is doused so often with spirits through the season before it is served ... is that intoxicating?

What temperature does it take to remove the alcohol?

Thank you in advance for your help!

Answer 1

Most of the alcohol is burnt off in cooking.
The traditionoal English Christmas cake had alcohol added during mixing but after its cooked it is fed with brandy for weeks to moisten , preserve and enrich the cake...hic! why would you want to give it to children anyway :-)

Answer 2

I don't know. I cook with wine in sauces or brandy in pudding, but I do know that I have to let them simmer a while to get all the alcohol out. As far as the fruit cake goes there is still alcohol in that. How much alcohol, I don't know.

I know I'm not much help here, but if I had to guess, I would think that there may be some alcohol left in a cake that has been baked, if it's a regular cake that stays in the oven on 350 for half an hour or so. I did bake a fruitcake once that I had to marinate the fruit in alcohol overnight. It baked for hours though and it didn't taste like it had alcohol in it anymore.

The more I try to help you out here the more I realize that I really don't know. I hope someone else can give you a more definitive answer.

Answer 3

I added 1/2 cup of 60 proof brandy to a cake containing 12 cups of ingredients. It is baked at 325 for 1-/3/4 hours. A gas chromatograph test could detect the alcohol after the cake was baked so the answer is NO, the alcohol does not burn off! This was not a fruitcake and the cake was not soaked in any spirit after it was baked and no extracts of any kind were used.

Answer 4

If you bake the cake, the alcohol will evaporate, although a little taste of it is still there, that's why it's put in. If you, however, add the alcohol after baking, well then it certainly still be there. I bake a lot with whiskey or cherry schnapps and nobody knows if I don't tell them. My kids eat these as well. I'm not sure what temp. it starts to evaporate, but the usual temp. for a cake will do. In Tiramisu, where I add Amaretto, the content is higher because it's not baked. Either way, I wouldn't worry about it.

Answer 5

No, it is consumed in the cake itself and is still intoxicating depending on how much alcohol is used and its strength. I might let a child try a bite but not too much, for it is not good for them. The fruitcake absorbs more than other cakes and yes it is.
Temperature About 350 degrees.

Answer 6

i'm a getting better alcoholic too with 8 a million/2 years of sobriety. I agree that you honestly are not relapsing in case you eat a meal with wine sauce. inspite of that, i absolutely attempt to avert ingesting some thing that I *comprehend* has alcohol in it, regardless of if it really is cooked off. It in simple terms would not sense proper for me. So at the same time as i pass to a eating position I gained't order some thing that has a wine sauce or is clearly made with wine (i.e. veal marsala). and that i'd not at all eat some thing that has booze in it that could no longer cooked off (deserts are frequently finished of kahlua or grand marnier). yet i'm positive that many circumstances there's a touch of booze in a gravy or some thing, and that i discern if i do not comprehend it and would't style it, then i do not care. So lots of the time it isn't a large deal. satisfied sobriety! isn't it tremendous?

Answer 7

Yes, when you add alcohol to the ingredients BEFORE baking, the alcohol is destroyed by the heat, leaving the flavor behind. HOWEVER, if it is added after the baking is completed, i.e. a Rum soaked fruit cake, no. The alcohol will stay active.

Answer 8

Yes, schpirits r baked off - but as for the cake which is laced with them during the season will be alcoholic, and I would not give them to be safe.

Answer 9

only add the alcohol to fruit before baking better still soak in 2 tablespoons alcohol and small tin of pineapple this keep you fruit xmas cake moist.

my auntie used to us a small measure of alcohol to the bottom of the cake when it is cooked and taken out of the tin.......this helps it keep anything up to one year she used to bake her cakes this year for next. Do it will not do any harm to children

Answer 10

the alcohol will evaporate so the only thing you get is the taste. as far as the fruit cake, if it is tightly wrapped after you soak it in alcohol, it will still be intoxicating if to much was eaten.