14 April, 2015

Margarita Cake | The Cake Doctor Returns



Margarita Cake ingredients (15)
Makes 12 to 16 servings
Cake
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 (18.25-oz) box plain yellow, vanilla or lemon cake mix
Half of one (3.4-oz) box vanilla instant pudding mix, 4 Tbsp
1/4 cup granulated sugar
2/3 cup water
(1/2 cup / 4.0-ozs US) vegetable oil
1/3 cup freshly-squeezed lime or key lime juice
(1/4 cup / 2-ozs US) tequila
(2 Tbsp / 1.0-oz US) triple sec
1 tsp grated lime zest
4 large eggs

Glaze and Garnish
1.25 cups confectioners' sugar, sifted
(1 Tbsp / 0.5-oz US) tequila
(1 Tbsp / 0.5-oz US) triple sec
1 Tbsp  freshly-squeezed lime or key lime juice
1 lime, thinly-cut into wheels
1 to 2 tsps sanding sugar 


Margarita Cake directions
Getting started
Place rack in center of oven and preheat to 350ºF. Lightly mist 12-cup Bundt pan with vegetable oil spray; then, dust it with flour, shaking out the excess into the sink. Set pan aside.


Prepare cake
Place the cake mix and next nine cake ingredients (through eggs) into a large mixing bowl. Beat on Low speed of an electric mixer until the ingredients are incorporated, about thirty (30) seconds. Stop the machine and use a rubber spatula to scrape down the side of the bowl. 

Increase the mixer speed to Medium and beat until the batter looks smooth and thick, about 1.5 minutes longer. Scrape down the side of the bowl again, as needed. Pour batter into the prepared pan and use rubber spatula to smooth the top. 

Place pan in the preheated oven and bake until the top springs back when lightly pressed with a finger, about forty two to forty seven (42 - 47) minutes. 

Cool pan on a wire rack for ten to fifteen (10 - 15) minutes. Then, run a long knife around the edges of the cake, shaking the pan gently before inverting the cake onto a wire rack to cool completely, about twenty five (25) minutes more.


Prepare glaze 

Meanwhile, and in a small bowl, place the confectioners' sugar and all of the liquids; whisk until smooth. 


Glaze and garnish cooled cake

Slide the cake onto a serving plate. Using a long wooden skewer, poke about a dozen holes in the top of the cake. Spoon the glaze over the top of the cake, letting it drip down the sides. Garnish with the lime wheels and sprinkle sanding sugar on the cake.


Serve


Slightly adapts Anne Byrn. The Cake Doctor Returns!: With 160 All-New Recipes (New York: Workman Publishing, 2009) 252 - 254.

You might like:
Margarita Pie
Key Lime Pound Cake

Page Last Updated 25 May 2015

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