Margarita Cake, my way

 I love making and baking cakes, but rarely eat more than a small slice; however, I've just started going to Bingo and found out that they love it when someone bakes a cake and donates it.  The cake is raffled off, and usually the winner shares it, so it's a win-win.  Not only do I get to bake a cake, but I get to taste it as well.

I signed up to make a cake this week, and since it's the day after Cinco de Mayo, I thought it would be fun to make a Margarita Cake.  Well, once I started looking for a recipe, I went down a rabbit hole, but I managed to find a side tunnel and came out with this.  

If you know me, you may know I do not like using cake mixes.  I much prefer baking from scratch, and I have to say 90% of the time, it works well.  

After glazing the cake, I let the excess glaze run onto some paper towels (less mess and cleanup) 

Then I had fun.   I added the third glaze, which was a lot thicker, zested some more lime over it and added some candied lime slices. 

Put it onto a pretty platter and brought it with me to Bingo.

BTW, I made the candied lime slices just like I used to make Candied Orange Slices.

Margarita Cake

Author: Sid's Sea Palm Cooking - Adapted from many recipes

A fun cake to make to celebrate Cinco de Mayo or anytime you want a celebratory cake, this one is perfect for many occasions.

Ingredients

Cake

• Preheat oven to 325 degrees and grease and flour a 12-cup bundt pan; set aside while mixing the cake.
• 1 cup butter (2 sticks) softened
• 1 cup sugar
• 2 cups AP flour
• 1/4 cup cornstarch (mix in with flour to make cake flour)
• 3 large eggs
• 4 oz. softened cream cheese
• 1/2 cup milk
• 2 teaspoons baking powder
• Zest from 2 limes
• 1/4 cup lime juice
• 1/4 cup Tequila ( good stuff, you can taste the difference
• 1/16th cup Grand Marnier or a good orange liqueur
• Cream together the butter and sugar until light and fluffy. Add the softened cream cheese, and continue to cream together.
• Add the eggs, one at a time, and mix well.
• Add the zest, lime juice, tequila, and orange liqueur, mix.
• Add the flour and baking powder mixture alternating with the milk, one-third at a time. Being careful to not overmix.
• Spoon the batter into a prepared bundt pan and bake in 325 deg oven for 45 minutes. Checking for doneness at 45 minutes, and baking an additional 10 minutes if needed, and a toothpick or cake tester shows that the cake has not cooked fully.
• Take out of the oven when baked and place on a cooling rack, upside down. Let cool for 30 minutes before applying the first glaze.

Instructions

Glazes to top baked Bundt.

1. 1/2 cup confectioner's sugar
2. 1/8 cup tequila
3. 1/8 cup fresh lime juice
4. Zest of a half lemon
5. Mix well, and drizzle half over the baked cake in an even fashion. Let it sit for an hour and then apply the second glaze
6. Make the second glaze by adding more confectioners' sugar, enough to make a drizzle glaze. Drizzle half of it on the cake in a pleasing design. Set aside.
7. Add enough more confectioner's sugar to make a stiff glaze and spoon or spread across the top of the bundt cake. Decorate with candied lime slices and a sprinkle of lime zest if desired.
8. The first two glazes will set nicely, as will the third. If the glazes get too stiff, add more lime juice, 1/4 teaspoon at a time.
9. It's very easy to make the glazes too loose, but if you do, you can correct it by adding confectioners' sugar to compensate.

Estimate only

Did you make this recipe?

Tag @sidsseapalmcooking on instagram and hashtag it #Sidsseapalmcooking