Tequila Cake Food

MARGARITA CAKE

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.

DRUNKEN ANGEL FOOD CAKE WITH TEQUILA AND LIME

Steps:

• To make the syrup, combine all of the ingredients except the tequila in a saucepot and bring to a boil, stirring constantly until the sugar has melted. Remove syrup from heat, add the tequila, and cool to room temperature.
• For the icing, place the sugar, salt, and lime zest in a bowl. Add the liquids a little at a time until the mixture is just loose enough to pour. Be careful not to add too much liquid, but if you do, add more sugar as needed.
• To finish, hold the cake upside down and cut a little well around the bottom of the cake. Pour half of the syrup evenly over the cake. Turn the cake over, and using a pastry brush, paint the cake with the remaining syrup.
• Drizzle the icing over the cake. Sprinkle with candied lime zest. Slice and serve with whipped cream.

BOOZY BERRY UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Make the cake batter by combining the flour, granulated sugar, milk, sweetened coconut, baking powder, coconut extract, salt, egg and 8 tablespoons butter in a mixing bowl. Beat until well combined, then set aside.
• Add the remaining 2 tablespoons butter to a 10-inch skillet over medium heat. Swirl to coat the base and sides of the skillet. Sprinkle the brown sugar evenly over the butter and drizzle over the tequila. Evenly distribute the berries over the bottom of the skillet.
• Pour over the batter and smooth gently. Bake until golden and a toothpick or skewer comes out clean when inserted in the center of the cake, about 45 minutes.
• Immediately run a knife around the edge of the cake, then put a plate upside down on top of the skillet. Carefully invert the skillet so that the cake is turned onto the plate. (It should come out fairly easily.) Let cool slightly before cutting into wedges and serving warm with canned whipped cream.

TEQUILA CAKE

Steps:

• Grease and flour a tube or Bundt cake pan. Preheat oven to325.
• Mix all ingredients until blended and pour into prepared pan. Bake one hour. Check by testing with long toothpick for doneness. Cool in pan for 5 min, then invert onto cake plate. Poke holes in cake with toothpick. Brush and spoon sauce (about ½) onto cake . Store remainder of sauce in fridge for serving.
• Sauce for cake: ½ stick butter ¼ cup water 1 C sugar ½ C tequila or a combination of tequila and pre-mixed margarita drink Melt butter and saucepan. Stir in water and sugar. Boil 5 min while stirring constantly. Stir in Tequila.