TRIPLE-CITRUS BUNDT CAKE
The "triple" in this recipe comes from citrus in the batter, citrus syrup brushed over the warm cake, and a finishing touch of citrus glaze just for fun!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 6h
Yield Serves 10 to 12
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
- With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
- Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
- Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
- Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
- Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
- Spoon whipped cream into center of cake; top with candied zest and serve.
KEY LIME BUNDT CAKE
This Bundt cake takes its flavor cues from Key lime pie and fuses it with the best part of a coffee cake: the streusel, of course! The cinnamon-scented nubbins get scattered in the pan, layered in the middle, and sprinkled on top before baking. As for the lime, a full cup of juice flavors the batter, the syrup that infuses the cake, and makes an appearance in the sweet and tart glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 4h
Yield Serves 16 to 20
Number Of Ingredients 19
Steps:
- For the Streusel: Preheat oven to 325°F. Pulse graham crackers in a food processor until fine (you should have 1 heaping cup); transfer to a large bowl and whisk in flour, salt, and cinnamon. Add brown sugar; whisk to combine. Using your fingers, work in butter until mixture is evenly moistened (you should have 3 1/4 cups). Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Sprinkle 1 cup streusel evenly into bottom of pan.
- For the Cake: Beat butter with granulated sugar, baking powder, salt, baking soda, and lime zest on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, to combine. Beat in flour in three additions, alternating with milk and then lime juice, beginning and ending with flour.
- Dollop half of batter over streusel in prepared pan. Sprinkle with 1 cup streusel; top with remaining batter. Spread with a spatula to cover streusel. Gather remaining streusel in your hands and press into large clumps before sprinkling over top to cover.
- Bake until a wooden skewer inserted in center comes out clean, 45 to 50 minutes. Remove cake from oven (leaving oven on) and let cool in pan on a wire rack 10 minutes. Turn out of pan onto a small baking sheet or pan large enough to hold cake; let cool 10 minutes.
- For the Syrup: Meanwhile, combine lime juice and granulated sugar in a small saucepan. Bring to a boil, stirring, until sugar has dissolved, then continue cooking until thickened slightly, 1 minute. Brush cake all over with syrup, continuing to brush until all of syrup is used and absorbed. Return cake to oven and bake just until syrup is set, 5 minutes.
- For the Glaze: Meanwhile, whisk together confectioners' sugar and lime juice. Immediately after removing cake from oven, use a large spatula to transfer it to rack. Let stand 5 minutes, then brush all over with glaze, dabbing top so as not to displace streusel. Let cool completely before serving. Cake can be stored at room temperature, loosely tented with foil, up to 3 days.
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 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
More about "triple lime bundt cake food"
FOOD NETWORK - HOW TO MAKE TRIPLE LIME BUNDT CAKE
From facebook.com
Author Cheryl BaneViews 216K
LIME BUNDT CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
BUNDT CAKE RECIPES | FOOD NETWORK
From foodnetwork.com
TRIPLE LIME POUND CAKE - PATI JINICH
From patijinich.com
4.5/5 (6)Category DessertCuisine MexicanTotal Time 1 hr 35 mins
BEST CITRUS BUNDT RECIPE - HOW TO MAKE BUNDT CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
TRIPLE LEMON BUNDT CAKE | MAGNOLIA DAYS
From magnoliadays.com
TRIPLE LIME BUNDT CAKE (FRESH SQUEEZE OF FLAVOR) - COPY ME THAT
From copymethat.com
TRIPLE LIME POUND CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
TRIPLE LIME BUNDT CAKE | RECIPE | LIME BUNDT CAKE RECIPE, FOOD …
From pinterest.ca
TRIPLE LIME BUNDT CAKE | RECIPE | LIME RECIPES, FOOD NETWORK …
From pinterest.co.uk
TRIPLE LIME BUNDT CAKE - THE CAKE BOUTIQUE
From thecakeboutiquect.com
LEMON POPPY SEED BUNDT CAKE | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
15 EASY MARGARITA BUNDT CAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
FRESH SQUEEZE OF FLAVOR | THE KITCHEN | FOOD NETWORK
From foodnetwork.com
KEY LIME BUNDT CAKE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
TRIPLE LIME BUNDT CAKE FROM FOOD NETWORK IN 2022 | FOOD …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love