Dangerously Delicious Cake-tail Sauce
By Trin Kitisoontornpong
I have something to admit; I am not a big fan of cake. With a few exceptions, I find most cakes to be dry, too sweet, and without an interesting texture. But that does not stop my friends and family members from filling my refrigerator with these spongy desserts.
Because of my strong fear of wasting food, I found a way to upcycle these dried week-old cakes into a rich, moist, and boozy dessert.
This boozy flaming sauce was originally inspired by the classic dish Bananas Foster served at Brennan's Restaurant and by the classic British Christmas Pudding that is often soaked in brandy and rum sauce. It uses a mixture of sweet port, banana liqueur, Grand Marnier, and raspberries. The sweet port and banana liqueur provide a rich sweet and nutty flavor while the Grand Marnier and the raspberries add a beautiful fresh contrast.
Photo by Trin Kitisoontornpong
Ingredients
2 oz of sweet port
0.5 oz of banana liqueur
1 oz of Grand Marnier or another orange liqueur
Half a dozen fresh or frozen raspberries
Directions
Pour the sweet port into a saucepot and place the pot on high heat.
Measure and pour the banana liqueur and Grand Marnier into separate glasses or containers and set aside.
When the port wine begins to simmer, turn off the heat.
Immediately mix in the raspberries followed by the banana liqueur into the saucepot.
Gently pour Grand Marnier into the pot without mixing the liquors into the sauce.*
Wait for 3 - 5 seconds for the alcohol vapor to form and ignite the sauce using candle lighters.
Wait for the flame to subside and pour the warm sauce on top of your favorite dessert.
*Or pour the flaming concoction on top of your favorite dessert.
*Mixing Grand Marnier into the sauce will rapidly dilute the alcohol content. Preventing it from flambé
**Do note that this is a fire risk and all involved should keep a safe distance from the flambé.