Alise, you've really done some experimenting. Have to admit I haven't: but for a bundt cake made with gewurztraminer, or macerating fruit in kirsch or something, I am certain I've never used alcohol of any kind in a dessert. I can see where Frangelico would give a nice nutty flavor to a dessert without being too overpoweringly alcoholic.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov