Tequila Sunrise Cake

By kayjayjohnson

Ingredients

• Cake
• 3/4 cup butter
• 1 cup sugar
• the zest of one large orange
• 3 large eggs
• 3/4 cup sour cream
• 1/2 cup orange juice
• 2 Tbsp Curacao
• 2 Tbsp Tequila
• 2 1/4 cups all purpose flour
• 1/2 teaspoon salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 cup pomegranate juice
• a drop or two of red food coloring
• Curacao Glaze
• 1/2 cup sugar
• 1/3 cup orange juice (no pulp)
• 2 Tbsp Curacao
• 1/4 cup powdered sugar
• Optional Topping: 1/2 cup pomegranate seeds

Details

Adapted from siouxfallswine.com

Preparation

Step 1

Preheat oven 350 degrees. Bundt pan - well greased and floured.



In a mixing bowl mix together the dry ingredients - flour, salt, baking powder, baking soda and set aside. In the bowl of an electric mixer, cream the butter, sugar and orange zest until light and fluffy - about 5 minutes. Add eggs one at a time, beating after each addition. Add sour cream. Add flour mixture and orange juice to the mixer in 3 alternating additions. On low speed stir in the tequila and the curacao. Pour 2/3 of the batter into the bundt pan. To the remaining batter, add the pomegranate juice and the red food coloring. Make a slight well in the center of the first layer of batter in the pan. Spoon the second layer of batter into the well. Bake 40-45 minutes or until golden brown or until a pick inserted into the cake comes out clean. Let cool 10 min in the pan then invert cake onto cooling rack with a piece of parchment underneath the rack.

In a small pan over medium heat mix the sugar and orange juice until sugar dissolves - about 2 minutes. Remove from heat add the curacao and powdered sugar. When the cake is almost at room temperature, spoon the glaze gently over the cake allowing it to absorb as much as it can. Top with the optional pomegranate seeds. Remove to a decorative platter and serve.