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.
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 10
Ingredients
For the cake
1 ¼cups(282g)unsalted butter
2cups(400g)granulated sugar
2tablespoonsgrated orange zest
1teaspoonvanilla extract
5large eggs
3cups(390g)all-purpose flour
1teaspoonsalt
1teaspoonbaking powder
½teaspoonbaking soda
⅔cup(160ml)fresh orange juice
¼cup(60ml)tequila
¼cup(60ml)pomegranate juice
red food coloring
For the glaze
½cup(100g)granulated sugar
⅓cup(80ml)orange juice
2tablespoonstequila
½cup(60g)confectioners' sugar
pomegranate seeds for garnish
Instructions
Make the cake
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.
Make the glaze
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.
Notes
Try piercing the cake in multiple places with a toothpick. This will create small cavities for the glaze to seep into adding extra flavor and moisture.
Make ahead tip:
Cover the unglazed cake tightly and refrigerate for up to 2 days or freeze up to 2 months. Bring the cake to room temperature, make the glaze, and serve.