Margarita Pound Cake
Posted by:  Jerseygirl Sat, 10 Jul 2004, at 6:42 a.m.
 

3 cups of all purpose flour
1 teaspoon cream of tarter
1 teaspoon salt
2 cups unsalted butter, softened (no substitutions !) YES...1 pound, (4 sticks) !
2 cups sugar (plus 3 tablespoons divided)
8 large eggs
2 tablespoons lime juice
1 tablespoon grated lime peel

Glaze Ingredients:

2/3 cup tequila
1/4 cup orange-flavored liqueur
1/4 cup fresh lime juice
2 cups of sugar You can substitute about a cup of ready made margarita mix with or without the alcohol and add sugar to taste.

First of all let me say that this is fully loaded POUND cake ! With the huge amounts of butter, sugar and eggs, I only make these at Christmas and then give almost all of them away !

Preheat the oven to 325°F. Grease either 2 regular bundt pans or 12 mini bundt pans. Then add the 3 tablespoons sugar to the pans and rotate over the sink to coat the pans with sugar. Make sure you do the cone sections in the middle too ! You can add a little extra sugar as needed to completely coat.
Combine flour, cream of tarter and salt in a bowl and set aside. In a large mixer bowl beat the butter until creamy and then add sugar and beat until light and creamy, about 5 minutes with a hand mixer. Beat in eggs one at a time, mixing well after each addition. Stir in lime juice and peel. Add dry ingredients and beat one minute more. Spoon into prepared pans being careful not to splash up the center cone, which makes it more difficult to un-mold. Bake 45 minutes for small pans and 1 hour for larger pans. Use a toothpick inserted in the center to check to see if it's done.

Make Glaze:

Meanwhile, combine tequila, orange-flavored liqueur and lime juice. Don't add the sugar just yet !

When cakes are done, remove from the oven (leave in pan) and poke several holes in the bottom with a toothpick. Brush the top of each with 3 teaspoons of the liqueur mixture and let dry for three minutes. Then invert onto a rack with plastic wrap underneath and cool completely.

Stir the 2 cups of sugar into the remaining liqueur mixture and brush evenly over the tops of the cakes. Let them dry and then they can be wrapped in pretty plastic wrap and given as hostess gifts, etc. When covered, they will keep at room temperature for 5 days and can be frozen for up to a month.
Yield: 12 mini bundt  cakes or 2 large cakes (12 slices each)

Approximately 375 calories and 18 grams fat per serving.