Long Island Iced Tea Cakes

2 cups cake flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon vanilla extract

1 tablespoon gin

1 tablespoon light rum

1 tablespoon tequila

1 tablespoon vodka

1 tablespoon triple sec

2 tablespoons fresh lemon juice

2 tablespoons cola, chilled

1 cup sugar, divided

½ cup milk

6 egg yolks

½ cup (1 stick) unsalted butter

Soaking sauce

1 tablespoon gin

1 tablespoon light rum

1 tablespoon tequila

1 tablespoon vodka

1 tablespoon triple sec

2 tablespoons fresh lemon juice

1 teaspoon sugar

2 tablespoons cold cola

Heat oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan.

In a bowl, combine flour, baking soda, baking powder, and salt; set aside.

In a glass measuring cup, combine vanilla, gin, rum, tequila, vodka, triple sec, lemon juice, cola, 1 teaspoon of the sugar, and milk. (Don’t worry if the alcohol curdles the milk.)

In a mixing bowl, beat the egg yolks 5 minutes, or until thick and pale. Add ½ cup sugar and beat until yolks form a thick ribbon. Gradually beat in the butter and remaining sugar.

Beat in flour and milk mixtures in three alternating additions. Pour batter into the pan. Bake 20-22 minutes, or until a knife inserted in the center comes out clean. Let cool completely.

For the soaking sauce: While the cake cools, combine all ingredients in the cleaned and dried cake pan. Cut cake into bite-size pieces; return them to the pan to soak up the sauce, about 30 minutes to 1 hour. To serve, arrange tea cakes on a platter with cocktail picks.

Serves 20 to 24.

“Booze Cakes” by Krystina Castella and Terry Lee Stone (Quirk Books, 2010)