If I add raspberry liqueur for a raspberry/chocolate cake, should I add flour to counteract the liquid? Would you also cut down the sugar?

Question

Alternately - would it be better to add crushed raspberries, rather than straight liquid? Or raspberry extract? Thanks!

Miss_Karen · Answer

You're  quite welcome. I'm glad it was successful!

Madison · Answer

So well! I turned the freeze dried raspberries into a powder as you suggested and added about 3tbsp when I added the flour. Next time I would sift the seeds out of the powder before adding, as they all sunk to the bottom. Thank you again for the suggestion! So delicious!

Miss_Karen · Answer

How did it turn out?Inquiring minds want to know🙂

Miss_Karen · Answer

Aww...Thanks! That has just made my day. 😇 I hope your cake turns out well.

Madison · Answer

Karen, you're a godsend

Miss_Karen · Answer

FYI, Chambord  into whipped cream tastes good, but alters the color significantly. Not too much. You don't  want the cream to separate.  You could stir some of the raspberry powder into the cream😉 Raspberry powder is also useful in meringue cookies, brownies, yogurt, frostings.....

Miss_Karen · Answer

Make sure you grind the dried fruit well. Otherwise, they are sort of tough/leathery. I keep the unused powder in a clean (re-purposed)spice bottle in my baking cabinet.

Madison · Answer

Love the idea of putting chambord in the whipped cream! Thanks!

Madison · Answer

Love the freeze dried idea! Just purchased and will give it a go this weekend. Thanks!

Miss_Karen · Answer

In my own humble opinion: you could use dried raspberries ģround into a powder (about 2-
2 1/2Tbsp)which wouldn't require any adjustments. Just stir it in with the flour. If you used crushed (fresh) raspberries, that adds quite a bit of moisture. You might have to compensate by adding about 2+ Tbsp. of flour. Raspberry liquor such as Chambord or Framboise should be used as you would with an extract (such as vanilla) I would avoid Raspberry extract because it can impart an artificial flavor.

Nancy · Answer

Another way to add raspberry to this recipe: make the cake as written (I wouldn't mess with its ingreduwnts or proportions). And flavor the whipped cream with either raspberry liqueur or extract (only a spoon or two, as one does with vanilla).
Also, simplify the new version by omitting the Meyer lemon from the whipped cream.
And for those who want more raspberry flavor, serve the cake with liqueur or liqueur-spiked coffee.

If I add raspberry liqueur for a raspberry/chocolate cake, should I add flour to counteract the liquid? Would you also cut down the sugar?

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