Around the holidays, adding a bit of booze to baked goods and desserts is especially popular, whether it’s a Bundt cake doused with rum or something for the cookie platter. Baked goods soaked with alcohol are best if allowed to mellow overnight.

“The booziest baking of all is baba au rhum—a rich coffee cake soaked, nay, verily, permeated and saturated and soused, with a syrup made of sugar, water, and a whole lot of rum,” says Querencia. “I have had guests who got drunk from eating two pieces of baba au rhum.” A bit easier and less lethal is this Christmas rum cake. But take note: “I overlooked the step that calls for boiling the sauce and holy cow, I think the cake peeled paint off the walls,” says cleobeach. “Cooking the sauce (for the recommended period of time) made a huge difference and the second time it was absolutely delicious!”

scubadoo97 makes bourbon balls by combining a box of Nilla Wafers, crushed, with 1 1/2 cups finely chopped pecans, 1 cup powdered sugar, 3 tablespoons cocoa, 5 tablespoons light corn syrup, and 1/2 to 3/4 cup bourbon, then chilling the mixture until it firms up; roll into balls and coat with more cocoa or powdered sugar, or chopped nuts. Hounds also like these made with other wafer cookies.

HillJ says this mojito pound cake is “to die for!” She also makes what she calls “adult s’mores” by using liquor-filled chocolates in place of candy bars.

Discuss: Baking with Booze, for those who enjoy some holiday cheer

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