Got a sweet tooth? So do we. Especially for treats baked with Tito’s Handmade Vodka.
To satisfy our sweet cravings, we took it to the oven and baked three gluten-free Tito’s treats you can make in your own home. Bake a batch of our Russian Tea Cookies for the perfect housewarming gift, craft a gorgeous Tipsy Marbled Gugelhupf to enjoy with friends, or mix up a Swedish Gingerbread Cake for the holidays.
The best part about these decadent sweets? Each has a splash of our vodka baked right in to give it just the right moist, decadent texture.
So, preheat your oven, mix up a Tito’s cocktail, and treat yourself to a taste (or two) of sweet, gluten-free goodness. It doesn’t make you a bad person!
With spicy gingerbread and tangy frosting, this cake doesn’t disappoint. Add a little Tito’s Handmade Vodka to the mix to give our Swedish Gingerbread Cake the perfect texture.
2 whole eggs
1 1/2 tsp pure vanilla extract
2 tsp freshly grated ginger
1 1/2 cups sugar
7 Tbsp unsalted butter, diced
3 Tbsp molasses
3/4 cup whole milk yogurt or sour cream
1/2 cup apple sauce
1 tsp cinnamon
1 tsp cloves
1 tsp baking soda
2.5 cups confectioner’s sugar
2-3 tablespoons lemon juice
Preheat oven to 350°F.
Butter a 9” spring form pan and line the bottom with parchment paper.
Crack the eggs into a bowl and add the vanilla extract; in a separate bowl, grate the ginger, then pour the vodka over it and allow both the eggs and the ginger to infuse for at least 15 minutes.
In a stand mixer, cream together the butter, sugar and molasses with the paddle attachment. Add the infused eggs one at a time, scraping down the sides of the bowl between each egg to mix well.
Add the yogurt or sour cream and apple sauce, mixing until very well combined.
In a separate small bowl, whisk together all the dry ingredients. Slowly add to the wet ingredients, mixing until the batter is very smooth and you can no longer see any dry ingredients (about 1 minute on medium speed). Last, add the vodka infused ginger and mix until just combined (about 30 seconds).
Pour the batter into your prepared pan and bake for 25 minutes. Rotate and bake for another 25 minutes. The cake is done when a toothpick inserted into the middle of the cake comes out clean.
Transfer the cake to a wire rack and allow to cool in the pan for 15 minutes. Remove from the pan and invert onto the wire rack to cool completely.
While the cake is cooling, whisk the lemon juice into the confectioner’s sugar until it forms a thick glaze. Add more lemon juice for a thinner glaze; less juice for a thicker glaze.
Allow the glaze to set for 10 minutes, then drizzle over the cooled cake and top with red sprinkles (perils).
What’s more gorgeous than a scalloped Bundt cake? A scalloped Bundt cake made with Tito’s Handmade Vodka. The alcohol bakes off in the oven, but the sugar in the cake absorbs all the liquid leaving you with a sinfully moist crumb.
4 eggs, yolks separated
1 1/4 cups sugar
Zest of 1 lemon
Zest of 1 orange
1 tbsp vanilla
1 1/2 tsp baking powder
1 cup half and half
1/2 cup cocoa powder
1 tbsp instant coffee
1/2 cup water
Preheat oven to 325⁰F.
Coat the inside of a 7.5” x 4” (10 cup) bundt pan with non-stick spray.
Beat the egg yolks, lemon zest, sugar and 2 tablespoons Tito’s Handmade Vodka until pale and creamy.
Sift the Tito's Texas Cake Blend together with the baking powder. Alternating with the half and half, add the sifted flour and baking powder to the yolk mixture and mix on medium until the batter is very smooth and well combined.
In a clean bowl, beat the egg whites with a pinch of salt and 2 teaspoons sugar until glossy peaks form. Fold into the batter.
Spoon half of the batter into a separate bowl. In a measuring cup, whisk the cocoa powder with the instant coffee. Zest the orange into the cocoa powder. Stir in the water and remaining 2 tablespoons of Tito’s Handmade Vodka. Mix until smooth.
Spoon a small amount of the blonde batter into the bottom of the pan. Then add a layer of the chocolate batter. Repeat until all of the batter has been used. The cake will marble as it bakes.
Bake for 30 minutes, rotate the pan and bake for 30 minutes more. The cake is done when it pulls from the sides of the pan and a wooden skewer inserted in the middle comes out clean.
Allow the cake to cool in the pan for 5 minutes, then invert on a wire rack to cool completely.
Dust with powdered sugar and serve with freshly whipped cream.
Mix up our take on Russian Tea Cookies, a treat that’s perfect for any kind of seasonal celebration. The best part? You can take these treats on the go with you.
1/2 cup pitted and chopped medjool dates
2 sticks unsalted butter
2 Tbsp light brown sugar
1/2 cup powdered sugar (confectioner’s sugar)
1/2 cup almond meal
1/4 tsp kosher salt
1/2 cup finely chopped pecans
2 1/2 tsp vanilla extract
Glutinous rice flour for dusting and rolling (available at most grocery stores in the Asian section)
Powdered sugar for rolling the cookies (after baking and cooling)
At least 2 hours before you begin, pour Tito’s Handmade Vodka over the chopped medjool dates and allow them to infuse.
In a stand mixer, combine the unsalted butter with the powdered sugar, light brown sugar, almond meal and Tito's Texas Cookie Blend. Mix on the lowest setting until the mixture begins to come together, about five minutes. Add the vanilla, and mix until combined. Increase the mixer speed to high, and beat until the doughsticks to the sides of the bowl and the paddle. Turn the mixer off, scrape down the sides of the bowl, and then add the chopped pecans and the vodka infused medjool dates. Mix on the lowest setting until combined.
Lightly dust your counter with glutinous rice flour and turn the dough onto the flour. Lightly knead until the dough comes together. Form into a ball and wrap in plastic to refrigerate. For the best results, it is essential to refrigerate the dough overnight.
Preheat oven to 375°F and line two cookie sheets with parchment paper.
Scoop tablespoon sized balls of dough onto your cookie sheet, at least one inch apart. Repeat until all of yourdough has been placed on the cookie sheets.
Bake for 6 minutes, rotate the pans, and then bake for another 6 minutes. Allow the cookies to cool on the pan. They are delicate when they first come out of the oven, so it is best not to touch them until they have cooled and set.
When the cookies have cooled, roll them in the powdered sugar and serve.
Makes 36 cookies. Will keep in an airtight container for one week.