Wednesday, November 3, 2010

Margarita Pound Cake

3 c. all-purpose flour
1 tsp. cream of tartar
1 tsp. salt
2 c. unsalted butter, softened (no substitutions)
2 c. granulated sugar
8 large eggs
2 tbsp. fresh lime juice
1 tbsp. grated lime peel

2/3 c. tequila
1/4 c. orange-flavor liqueur
1/4 c. lime juice
2 c. granulated sugar

Cake: Heat oven to 325-degrees. Grease and flour 12 cup bundt; tap to remove excess flour; set aside.

In medium mixing bowl combine flour, cream of tartar and salt. In large mixer bowl beat soft butter at medium-high speed until creamy. Gradually add 2-cups sugar and continue beating until light and fluffy (about 5 minutes). Beat in eggs one at a time, beating well after each addition. Stir in 2-tablespoons lime juice and lime peel. Add flour mixture and beat 1 minute more.

Spoon into prepared pan. Bake 1 hour for large pan, or until cake tests done. Meanwhile, make glaze. In small mixing bowl combine tequila, orange liqueur and 1/4-cup lime juice. (If using 6-cup molds, make half the amount of glaze.)

Remove cakes from oven when done. Brush top of cakes with 2-teaspoons liqueur mixture. Cool in pans on rack 3 minutes, then invert onto rack set over wax paper and cool completely. Stir 2-cups sugar into remaining liqueur mixture and brush over entire cakes. Cool. Wrap cakes well and let stand overnight.

(Can be made ahead. Let stand at room temperature to 5 days or freeze up to 1 month.) Wrap decoratively in colored cellophane or tissue paper. Makes 12 mini Bundtlette cakes or 2 6-cup size bundt cakes or 1 full-size bundt.


Variation: Orange Rum Pound Cakes: Substitute 1-tablespoon grated orange peel, 4-teaspoons orange juice and 2-teaspoons lemon juice for lime juice and lime peel in cake. For Glaze, substitute 2/3-cup dark rum for tequila, 1/4-cup orange juice for lime juice. Combine with orange liqueur and sugar as directed. Proceed with recipe for Margarita Pound Cakes.

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