To Kill Ya Cake Aka Tequila Cake Recipes

DRUNKEN ANGEL FOOD CAKE WITH TEQUILA AND LIME

Drunken Angel Food Cake with Tequila and Lime image

Provided by Food Network

Categories dessert

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/4 cup lime juice
1 lime, zested and juiced
1/2 cup super-fine sugar
Pinch salt
1/2 cup tequila
1/2 box confectioners' sugar
Pinch salt
1 lime, zested
1 cup tequila
1 cup lime juice
Store bought angel food cake
Store bought candied lime zest
Whipped cream

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.

TEQUILA SUNRISE CAKE

Tequila Sunrise Cake image

I love a bright, fresh bundt cake and have taken this one to a boozy level. The interior is soft, dense, and colorful. Tequila is baked into half the batter for the classic tequila sunrise flavor. The cake is coated in a sweet citrus glaze that is spiked with tequila. This is one delightful dessert fitting for any holiday or special occasion.

Provided by Jen Sobjack

Categories Cakes

Time 1h20m

Number Of Ingredients 18

Ingredients

1 and 1/4 cups unsalted butter
2 cups granulated sugar
2 tablespoons grated orange zest
1 teaspoon vanilla extract
5 large eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup fresh orange juice
1/4 cup tequila
1/4 cup pomegranate juice
red food coloring
1/2 cup granulated sugar
1/3 cup orange juice
2 tablespoons tequila
1/2 cup confectioners' sugar
pomegranate seeds for garnish

Steps:

Adjust the oven rack to the lower third position and heat to 350°F. Spray a 12-cup bundt pan with cooking spray. Dust the pan lightly with flour then tap out any excess.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Beat in the orange zest and vanilla. Beat in the eggs, one at a time, mixing well after each addition.
In a separate medium bowl, combine the flour, salt, baking powder, and baking soda. Stir with a whisk to combine. Use a silicone spatula to gently fold half the flour mixture into the butter mixture just until incorporated. Add the orange juice and stir until combined. Fold in the remaining flour mixture until all the dry ingredients are moistened.
Transfer half the batter to a medium bowl. Add the pomegranate juice and a few drops of red food coloring. Stir with a whisk until well blended. And the tequila to the remaining batter and whisk until well combined.
Using a 2-inch cookie scoop, drop alternating colors of batter into the prepared pan. Tap the pan on the counter one or two times to remove any air pockets. Bake for 45-55 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.
Combine the sugar and orange juice in a small saucepan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners' sugar until smooth.
Use a pastry brush to brush the glaze all over the surface of the cake. Slice and serve with pomegranate seeds.

Nutrition Facts : Calories 626 calories

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