Recipe: Tequila Sunrise Cake with Curacao Glaze (Bundt cake)

TEQUILA SUNRISE CAKE

3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
Zest of 1 orange
3 eggs
1/4 cup sour cream
2 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup fresh orange juice
2 tablespoons Curacao
2 tablespoons tequila
1/4 cup pomegranate juice
Red food coloring
Curacao Glaze (recipe follows)

Preheat oven to 350 degrees F. Grease and flour 9-inch Bundt pan.

In a mixing bowl, cream butter, granulated sugar and zest 3 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Mix in sour cream.

In separate bowl, combine flour, salt, baking powder and baking soda. Add flour mixture to batter in three alternating additions. Stir in orange juice, Curacao and tequila. Pour two-thirds of batter into the pan.

Add pomegranate juice and food coloring to the remaining batter and gently spread it over the center of the first layer.

Bake 40 to 45 minutes, or until knife inserted into the center comes out clean. Transfer pan to rack. Cool 10 minutes. Turn cake out onto rack and cool completely.

Spoon glaze over cooled cake.

CURACAO GLAZE

1/2 cup granulated sugar
1/3 cup orange juice
2 tablespoons Curacao
1/4 cup confectioners' sugar

In a saucepan over low heat, stir granulated sugar and orange juice 2 minutes, or until sugar has dissolved. Remove from heat and stir in Curacao and confectioners' sugar.

Makes 1 (9-inch) Bundt cake
Source: Booze Cakes: Confections Spiked With Spirits, Wine, and Beer by Krystina Castella and Terry Lee Stone