MARGARITA CAKE
A margarita - tequila, lime juice, triple sec - is baked into a cake mix.
Provided by Carol
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
- Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
- To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 53.7 g, Cholesterol 62.9 mg, Fat 16 g, Fiber 0.5 g, Protein 4 g, SaturatedFat 2 g, Sodium 418.2 mg, Sugar 36.6 g
MARGARITA CAKE
Make and share this Margarita Cake recipe from Food.com.
Provided by Just Cher
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, grease& flour a bundt pan.
- Set aside.
- Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl.
- Beat for 5 minutes at medium speed with an electric mixer.
- Pour batter in prepared bundt pan.
- Bake for 45-55 minutes or until inserted toothpick in the center comes out clean.
- Cool on a wire rack for 10-15 minutes.
- Remove from pan and cool completely.
- Spoon tequila lime glaze over cooled cake.
- Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl.
- Stir until well blended.
- Add more powdered sugar for a thicker glaze.
MARGARITA CHIFFON CAKE
Categories Cake Tequila Citrus Egg Dessert Bake Lime Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 TO 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
- Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
- Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
- Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
- For glaze:
- Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.
MARGARETA'S CARDAMOM CAKE
Our Swedish cousin Margareta taught us this simple, but yummy, recipe. If you love cardamom, you will love this!
Provided by bbLasagna
Categories World Cuisine Recipes European Scandinavian
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with 1/4 cup butter and dust with bread crumbs.
- Mix 3/4 cup butter, flour, sugar, milk, cardamom, and baking powder together lightly in a bowl to form a moderately stiff and lumpy dough; transfer dough to the prepared tube pan. Sprinkle cinnamon and pearl sugar over the top of the dough, respectively.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 410.3 calories, Carbohydrate 54.7 g, Cholesterol 50.8 mg, Fat 19.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 12.1 g, Sodium 278.7 mg, Sugar 21.6 g
MARGARITA CUPCAKES
These margarita cupcakes are my most requested recipe. If you are unable to find Key lime juice, you can use regular lime juice. -Kerri McMillan, Sylvester, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line 20 muffin cups with paper liners. Combine the first 5 ingredients. Beat on low speed 30 seconds; beat on medium 2 minutes., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, combine 2 tablespoons lime juice, meringue powder and water. Whisk until frothy. Add confectioners' sugar, shortening, and remaining lime juice. Beat until smooth; frost cupcakes. If desired, garnish with lime zest and slices.
Nutrition Facts : Calories 309 calories, Fat 15g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
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