Margarita Pound Cake Food

MARGARITA POUND CAKE

Steps:

• To Make the Cake
• Preheat the oven to 325F.
• Grease and flour a Bundt pan well and set aside.
• Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
• Add the sugar and continue to beat until blended.
• Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
• Add the flour, salt, lime zest, tequila, and juice.
• Mix just until blended and smooth.
• Spoon into Bundt pan and smooth top.
• Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean.
• To Make the Tequila Syrup
• Put all the ingredients except tequila into a small saucepan and heat just until boiling; allow to boil for one minute, remove from heat and add tequila. Let cool.
• To Finish the Cake
• As soon as cake is removed from the oven, use a toothpick and poke holes all over the bottom of the cake.
• Let cool for 10 minutes and remove from the pan to make sure it releases. Put back into the pan and drizzle 3/4 of the syrup over the bottom of the cake; letting it run into poked holes and down sides.
• Let it sit for 5 minutes to absorb the syrup and then remove the cake from pan on top of a wire cooling rack over a cookie sheet so that any excess can run off. Using a basting brush, brush the remaining syrup over the outside of the cake and allow to cool.
• Make the glaze and brush a layer over the entire cake.
• Combine the salt, sugar and lime for the garnish (taste it...the salt should be evident but not overpowering, add more sugar if necessary for your taste).
• Once the glaze has cooled on the cake move it to a cake plate and drizzle the remaining glaze over the cake and sprinkle with the salt/sugar lime mixture.
• Let stand until the glaze has hardened.
• Slice, Serve and Cheers!

MARGARITA CAKE

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 CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only and lightly flour 13x9-inch pan, or spray bottom with baking spray with flour. In medium bowl, mix crust ingredients. Sprinkle evenly on bottom of pan; press gently.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter over crust.
• Bake 34 to 39 minutes or until light golden brown and top springs back when touched lightly in center. Cool completely, about 2 hours. Frost with whipped topping; sprinkle with additional lime peel. Store loosely covered in refrigerator.

STRAWBERRY MARGARITA CAKE

Steps:

• Preheat oven to 350°F.
• Grease bottom of 13x9x2-inch pan.
• Add enough water to strawberry margarita mix to measure 1 1/4 cups.
• Beat cake mix, drink mix, oil, and egg whites in large bowl on low speed 2 minutes.
• Pour into pan.
• Bake 28 to 33 minutes or until toothpick comes out clean.
• Cool completely, about one hour or longer.
• Gently stir lime peel into whipped topping, then frost the cake.
• Then garnish with limes or strawberries if you like.

MARGARITA CHEESECAKE

Steps:

• Crust: Preheat oven to 375 degrees, with rack in center. In a food processor, pulse pretzels until fine crumbs form (you will have a little more than 1 cup). Add sugar and melted butter; process until combined. Press evenly in bottom and 1 inch up sides of a 9-inch springform pan. Bake until golden brown, about 9 minutes. Transfer to wire rack to cool completely.
• Filling: Reduce oven temperature to 325 degrees. Wrap exterior of springform pan with a double layer of foil. Set a kettle of water to a boil. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until fluffy and smooth, about 3 minutes, scraping down sides of bowl as needed. Reduce speed to medium. Mix in sour cream, sugar, Grand Marnier, tequila, lime zest, and salt; beat until well incorporated. Add eggs, one at a time, beating well after each.
• Pour cream-cheese mixture over cooled crust (filling will come up higher than crust). Set springform pan in a roasting pan; carefully pour in enough boiling water to reach halfway up side of springform pan.
• Bake on center rack until cake is set and slightly firm to the touch, about 65 minutes. Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate until chilled, at least 6 hours or up to overnight. Run a knife around edge of cake to loosen before unmolding. Garnish top of cheesecake with lime slices.

MARGARITA CHIFFON CAKE

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.

MARGARITA TUBE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9-cup fluted tube pan with cooking spray that contains flour, and brush the spray into the grooves of the pan with a pastry brush. Spray 1 more light coating of cooking spray, and invert the pan to let any excess spray drip out.
• In a mixing bowl, beat together the orange cake mix, lemon pudding mix, eggs, vegetable oil, margarita mix, lime juice, tequila, and triple sec until thoroughly combined. Fold in the grated zest of 1 lime, and pour the batter into the prepared fluted tube pan. Use a spatula to fill grooves of the pan with batter, and tap the filled cake pan to remove air pockets.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
• Cool the cake in the pan on a rack for 10 minutes, shake it a couple of times to help the sides release, and slide a thin silicone or nylon spatula between the cake and the pan. Place a serving plate over the top of the cake pan and invert the pan to slide the cake onto the serving plate. Allow the cake to finish cooling.
• Make a thin glaze by mixing together confectioners' sugar, 1 tablespoon of tequila, 2 tablespoons of triple sec, juice of 2 limes, and grated zest of 1 lime. Drizzle the glaze decoratively over the cake, let the glaze set for a few minutes to harden, and slice.

MARGARITA CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.

CONDENSED MILK POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.
• Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.
• Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.
• Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.
• Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
• Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.
• Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.