Archive for August, 2010

Margarita Cake

Tuesday, August 31st, 2010

Margarita Cake

How can you make a cake more festive?  Add booze!  Just in time for your Labor Day weekend, I’m giving you a delicious recipe that is a party in itself.

I started with Ina Garten’s recipe for a lemon cake and started tinkering, mainly substituting lime for lemon and adding tequila, but I also adjusted the amounts of the other ingredients just a bit and experimented with how to get the cake to absorb the syrup.  If you just pour it over the cake, it will run-off. Instead, you have to dump the warm cake onto a plate, add syrup to the pan, dump the cake back into the pan, pour syrup over the cake, then put the cake back onto the plate.  What? This makes you nervous?  Me too, but I did it, and that worked.

Margarita Cake

This cake is very flavorful, and the crumb is light and moist.  I stashed a piece of cake away for me to have later, forgot about it, and it still had great texture a whole week later.  However, you wouldn’t know this without me telling you because this cake will not stick around for a week. You just won’t be able to resist it.

Margarita Cake

Margarita Cake Recipe

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
1/3 cup grated lime zest (about 8 limes)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup freshly squeezed lime juice
1/4 cup tequila
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Margarita Syrup
1/2 cup sugar
1/4 cup lime juice
1/4 cup tequila

2 cups powdered sugar
1/4 cup freshly squeezed lime juice
1/4 cup tequila

Make the cake:

  1. Preheat the oven to 350 degrees F. Grease bundt pan.
  2. In bowl of an electric mixer fitted with a paddle attachment, combine sugar and lime zest.
  3. Add the butter and cream with sugar, until light and fluffy, about 5 minutes.
  4. With the mixer on medium speed, add the eggs, 1 at a time.
  5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
  6. In another bowl, combine lime juice, tequila, buttermilk, and vanilla.
  7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
  8. Pour batter into bundt pan, smooth the top, and bake for 45 minutes to 1 hour, until a toothpick comes out clean.

Make the margarita syrup:

  1. Combine sugar with lime juice and tequila in a small saucepan and cook over low heat until the sugar dissolves.
  2. When the cake is done, allow to cool for 5 minutes and remove from the pan.
  3. Dump half the margarita syrup into the pan, then carefully put cake back into the pan.  Dump the remaining half of the margarita syrup on top of the cake.   The cake will absorb the syrup
  4. Allow the cake to cool for a few more minutes before removing from pan.  Cool cake completely before glazing.

Make the glaze:

  1. Combine the powdered sugar, lime juice, and tequila in a bowl, mixing with a wire whisk until smooth.
  2. Pour over the top of the cake and allow the glaze to drizzle down the sides.