Margarita Cake, Payne’s Pantry by Anne Payne
Happy Holidays to everyone in the entire Golden Triangle Area! The recipe I am sharing with you today is from the 2012 edition of “Best of the Bundt” by Nordic Ware from Minneapolis, MN, page 18. By the way, I do not use the glaze; I just like it plain. I found the book at Nichols’ Dry Goods in De Quincy, Louisiana, a trip well-worth making, where just about anything can be found!
Baker’s Choice, veggie flour spray
Electric hand mixer
Large mixing bowl
Measuring cup & measuring spoons
Small bowl to soften butter
Cake stand with dome
Medium bowl for glaze
Medium spoon for glaze
1-18 oz yellow cake mix
1/4 cup unsalted butter, softened
3 large eggs
1/2 cup margarita mix
1/4 cup tequila or water
1/4 cup orange juice
ORANGE GLAZE (optional)
2 cups confectioners’ sugar, sifted
1 tbsp unsalted butter, softened
4 tbsp orange juice
2 tsp orange zest, finely grated
Preheat oven to 325 degrees. Use a veggie spray with flour, such as Baker’s Joy, to cover the inside of a Bundt pan. Set aside.
In large bowl on medium speed, combine all cake ingredients. Mix about 2 minutes. Increase speed to medium-high. Mix 3 minutes more.
Spoon batter into Bundt pan.
Bake 50 to 55 minutes or until toothpick inserted into center of cake comes out clean. Cool in pan 15 minutes. Invert cake onto cake platter. Cool completely
For optional glaze, in medium bowl, mix confectioners’ sugar and butter.
Slowly, add orange juice. Mix until
smooth and thin enough to pour. Stir in Orange zest. Drizzle over top of cooled cake.
Photo by Anne Payne, Staff Writer