Substitute for Cherry liquor in Blackforest Cake?!
What can I use instead of Cherry liquor?
I can get a cherry essence, will this do and do I use the same amount as the liquor?
Answers: I have been honoured with the priveledge of cooking my mother-in-law's 60th Birthday cake, I want to make a Blackforest cake with no alcholic content.
What can I use instead of Cherry liquor?
I can get a cherry essence, will this do and do I use the same amount as the liquor?
I am a former chef, and you can use a sugar syrup and add a bit of artifical rum extract, there is no real alcohol in it, a dash of vanilla in it to.
There are extracts in European delis from German under the Oetker name that are nice, it is not nessessary to have the specific flavour in the cake, I had an uncle who was in AA and my mother would not even let me think about it.
It is all workable and other flavouring can be used, even reducing the juice from the cherrys the a syrup and using it.
How about some almond essence or vanilla flavouring?
I would try the juice from maraschino cherries.
I don't suppose you will believe me when I tell you, that after you bake your cake the alcohol content in the Cherry liquor will be gone? It is true. Now on the other hand if it is supposed to go into the frosting it won't cook out if the frosting isn't a cooked one. If you want a cherry essence be careful not to use too much since it is a concentrate. The amount should never be as much as the liquor as it would be so strong you'd taste nothing but the essence. I'm a recovering alcoholic so I watch for things like this. When in doubt--leave it out!!
Use the cherry essence but like only half as much as liquor. Btw, to the guy that said the liquor will be cooked out, in traditional german black forest cakes, the liquor is applied AFTER the cake is cooked.