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Margarita Bundt Cake Recipe

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This recipe for Margarita Bundt Cake, by , is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Mullins

Category:
Category:

Ingredients:  
Ingredients:  
2 cup all-purpose flour, plus more for dusting the pan
1 1⁄2 cup white sugar
1 package (3.4 oz) instant vanilla pudding mix
2 tsp baking powder
1 tsp kosher salt
1⁄2 cup unsalted butter, softened, plus more for greasing the pan
1⁄2 cup vegetable oil
1⁄2 cup milk
4 large egg
1⁄3 cup tequila
2 tbsp triple sec liqueur
2 tsp plus 1/4 cup lime juice, divided
2 tbsp white sugar
2 tbsp tequila
2 tbsp triple sec liqueur
1 1⁄2 cup powdered sugar
1⁄2 tbsp lime juice
2 tbsp tequila
1 tbsp triple sec liqueur

Directions:
Directions:
Prep 25 min Cook 50 min Ready 75 min
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a Bundt pan.
For the cake: In a large bowl, combine flour, 1 1/2 cup sugar, pudding mix, baking powder, salt, butter, vegetable oil, milk, and eggs. Beat on medium speed for 2 minutes. Add 1/3 cup tequila, 2 tablespoons triple sec, and 2 teaspoons lime juice, then beat on low speed for another minute. Pour batter into the prepared pan.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
For the soaking syrup: In a small bowl, mix together 1/4 cup lime juice and 2 tablespoons white sugar until the sugar is dissolved. Stir in 2 tablespoons tequila and 2 tablespoons triple sec. Poke holes all over the cake with a skewer. Evenly pour the syrup over the cake. Allow the cake to cool to room temperature in the pan.
For the glaze: In a medium bowl, whisk together powdered sugar, 1/2 tablespoon lime juice, 2 tablespoons tequila, and 1 tablespoon triple sec until smooth. Invert the cake onto a serving platter, then drizzle with glaze.

 

 

 

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