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!

Equipment needed:

Bundt pan

Baker's Choice, veggie flour spray

Electric hand mixer

Large mixing bowl

Large spoon

Measuring cup & measuring spoons

Small bowl to soften butter

Toothpicks

Cake stand with dome

Medium bowl for glaze

Medium spoon for glaze

Ingredients:

CAKE

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

Directions:

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