Tequila Lime Bundt Cake

Saturday, June 10, 2017

Well hello! I just got back home from a month long break and after the unpacking and cleaning, baking was the order of the day. I missed my kitchen. I missed something homemade. And I had close to a gazillion limes slowly ageing in my platter.

Now how that got there is beyond me. Actually, which of my daughters drove my husband to get it from Costco was a better question. And I suppose she could only use so much, not limited by imagination as much as the time required to whip up all she intended.

We have an unwritten rule here when it comes to food shopping: he or she who put it on the cart shall be held accountable to its preparation and marketing (convince others to consume it as well) of said food item. But of course, after some time, it's Mother, nay, SuperMom who has to rescue it from its likely demise in the compost.

Good rescue, no? This was such a tender cake, loved the texture, loved how the cream cheese made it a bit more tangy. Loved how the lime paired well with the lovely weather outside. As for the glaze? How could I not?

And the tequila? Just a delicious afterthought that paid off tremendously ;)

360 g (3 cups) all purpose flour
1 tsp baking soda
1-1/2 tsp baking powder
225 g (1 cup) butter. at room temperature
225 g (8 oz) cream cheese, at room temperature
300 g (1-1/2 cup) granulated sugar
5 large eggs, at room temperature
2 tbsp vanilla extract
2 tbsp tequila
4 tbsp lime zest (from 4 limes)
80 ml (1/3 cup) lime juice

For the glaze:
1 tbsp lime zest (from 1 lime)
125 g (1 cup) icing sugar
2 tbsp tequila
1 tbsp lime juice (or more to reach desired consistency)

1. Preheat the oven to 160C or 325F.
2. Butter a 10 or 12 cup bundt pan.

3. In a medium bowl, whisk the flour with the baking soda and baking powder.
4. In the bowl of a stand mixer, beat the butter and cream cheese until combined, 2 minutes.
5. Add the sugar to the butter mixture and cream until pale and increased in volume.
6. Add the eggs, one at a time, waiting until it has been incorporated before adding the next one.
7. Reduce the speed and fold in the vanilla, tequila, and lime zest.
8. Fold in the flour in 2 additions, mixing until just combined.

9. Transfer the batter to the pan, then tap it a few times on a towel-lined countertop to remove any air bubbles.
10. Bake for 40 - 45 minutes until top becomes golden brown and a skewer inserted in the center of the batter comes out clean.
11. Let cool in the pan for 5 - 10 minutes before inverting it onto a wire rack to cool completely.

12 While the cake is cooling, make the glaze by whisking all the ingredients together to reach a consistency resembling condensed milk. Add a little more icing sugar or lime juice to adjust.
13. Let cake cool to room temperature before glazing.
14. Decorate with lime slices.

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