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Tequila Sunrise Cake

For the cake:

  • ¾ cup (1 ½ stick) unsalted butter
  • 1 cup sugar
  • Zest of 1 orange
  • 3 eggs
  • ¾ cup sour cream
  • 2 ¼  cups of all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅓ cup fresh orange juice
  • 2 tablespoons Curaçao
  • 2 tablespoons tequila
  • ¼ cup pomegranate juice
  • A few drops of red food coloring

For the Curaçao Glaze:

  • ½ cup sugar
  • ⅓ cup orange juice
  • 2 tablespoons Curaçao
  • ¼ cup confectioners’ sugar
  • Finishing:
  • ½ cup pomegranate seeds (optional)

To prepare:

  1. Preheat oven to 350°F. Grease and flour a 9-inch Bundt pan.
  2. In a mixing bowl, cream butter, sugar, and zest for three to five minutes, or until light and fluffy.  Beat in eggs one at a time.  Mix in sour cream.
  3. In a separate bowl, combine flour, salt, baking powder, and baking soda. Add flour mixture and orange juice to butter mixture in three alternating additions. Stir in Curaçao and tequila. Pour two-thirds of batter into the pan. Add pomegranate juice and food color to the remaining batter and gently spread it over the center of the first layer. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

For the glaze:

In a saucepan over low heat, stir sugar and orange juice two minutes, or until sugar has dissolved. Remove from heat and stir in Curaçao and confectioners’ sugar. Spoon glaze over the cooled cake. Sprinkle with pomegranate seeds and serve.

From: Booze Cakes by Krystina Castella and Terry Lee Stone

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Time May 19, 2010 at 2:01 pm

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