MARGARITA CAKE WITH BERRIES AND MINT

 

  • Cooking Time: 45 to 50
  • Servings:
  • Preparation Time:

Ingredients

  • CAKE:
  • 1 box yellow cake mix
  • 1 box lemon pudding
  • 1 cup vegetable or canola oil
  • 4 eggs
  • 1/4 cup lime juice
  • 1/2 cup tequila
  • 3/4 cup triple sec
  • GLAZE:
  • 1 1/2 cups powdered sugar
  • 3 T tequila
  • 3 T lime juice
  • 3 T triple sec
  • GARNISH:
  • Fresh strawberries
  • Fresh mint

Directions

  • Preheat oven to 350 F and spray a 10 inch Bundt pan.
  • For the cake, combine the oil, eggs, tequila, triple sec, and lime juice in a large bow.
  • Mix well with a wooden spoon. Add the cake mix and pudding mix, and stir until just combined.
  • Pour into the Bundt pan until three-fourths full.
  • Bake 45 to 50 minutes, or until a skewer inserted comes out clean.
  • Invert the cake onto a serving plate and punch holes throughout the cake with a skewer or ice pick.
  • While the cake is baking, prepare the glaze.
  • Be sure to sift the powdered sugar well, or the glaze may be lumpy.
  • Combine the powdered sugar, tequila, lime, and triple sec until the sugar dissolves.
  • Spoon over the warm cake, reserving several tablespoons to drizzle onto cut slices.
  • Fill center hole with sliced berries and torn mint.
  • Serve warm or at room temperature.

Notes

It was the first really nice day of spring, and I was headed to a Sunday afternoon potluck with friends. I wanted a dessert that wouldn't weigh us down, so I made some changes to a favorite cake recipe. From Black Russian...to Margarita!

Categories: Cake  Dessert  Oven 
© 2006-2014 BakeSpace, Inc. All Rights Reserved