Most Memorable Marguerite Cake Recipes

MARGARITA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
• Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
• To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.

MOST MEMORABLE MARGUERITE CAKE

Steps:

• Cake method: Prepare two 8"round layer cake pans by buttering and lining with wax paper circles. Preheat the oven to 350°F. Cream butter, brown sugar, egg whites, and molasses together and beat until smooth.
• Mix the flour with the soda in a small bowl.
• Add the flour mixture to the butter mixture, alternating with buttermilk, and ending with flour.
• Scoop the batter evenly into the two prepared pans. For precision, you can weigh the uncooked cakes, although it is not necessary. Bake the cakes for 30 minutes in a preheated 350°F oven. Test for doneness with a toothpick.
• Cool completely in pans on wire racks; turn out when cool.
• TIPS: You can make the cake ahead, freeze it, and fill and frost it at a later date. For a large crowd, make a layered slab cake. Each recipe for cake batter fills one 9 by 13 inch pan. Make two separate batches, rather than doubling the initial recipe. You can double the filling to cook at one time. Also, if your double boiler is large enough you can double or triple the icing too. A layered slab cake will serve 24 people generously.
• Filling Method: In a medium saucepan, over medium heat, mix the egg yolks, raisins, milk, butter, brown sugar, and vanilla.
• Cook, stirring constantly, until mixture comes to a boil. Continue cooking and stirring until mixture thickens. This takes four or five minutes. Cool completely.
• Assemble cake by placing one cake upside down on a plate. Spread the filling over the cake and top with the second cake, right side up.
• Cover the cake until ready to ice with Brown Sugar Seven Minute Frosting.
• Icing Method: Double this recipe for Memorable Marguerite Cake Put brown sugar, egg white, water, and salt, into the top of a double boiler over boiling water and beat the mixture with a hand mixer until stiff. It will take almost seven minutes.
• When taken off heat, add the ½ teaspoon of vanilla and the ¼ teaspoon of baking powder and stir using the mixer for a few seconds. Spread generously on the Marguerite Cake.
• Make sure the boiling water in the base isn't touching the bottom of the icing pot, as this can lead to a more granular icing. For Marguerite Cake, I double this recipe, ice the cake generously, then store leftover icing in an airtight container, in the fridge. For a treat, spread it on a muffin or graham wafer. It keeps for a couple of days. This icing elevates any cake to a fancy dessert.
• Tip: Once the Memorable Marguerite Cake is iced, cover it, and put it in the refrigerator, until serving time. It is just fine made a day ahead.

MARGARITA CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, pudding mix, margarita mix, eggs, butter, lime juice and zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, combine glaze ingredients. Drizzle over cake.