TEQUILA SUNRISE CAKE
I love a bright, fresh bundt cake and have taken this one to a boozy level. The interior is soft, dense, and colorful. Tequila is baked into half the batter for the classic tequila sunrise flavor. The cake is coated in a sweet citrus glaze that is spiked with tequila. This is one delightful dessert fitting for any holiday or special occasion.
Provided by Jen Sobjack
Categories Cakes
Time 1h20m
Number Of Ingredients 18
Steps:
- Adjust the oven rack to the lower third position and heat to 350°F. Spray a 12-cup bundt pan with cooking spray. Dust the pan lightly with flour then tap out any excess.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Beat in the orange zest and vanilla. Beat in the eggs, one at a time, mixing well after each addition.
- In a separate medium bowl, combine the flour, salt, baking powder, and baking soda. Stir with a whisk to combine. Use a silicone spatula to gently fold half the flour mixture into the butter mixture just until incorporated. Add the orange juice and stir until combined. Fold in the remaining flour mixture until all the dry ingredients are moistened.
- Transfer half the batter to a medium bowl. Add the pomegranate juice and a few drops of red food coloring. Stir with a whisk until well blended. And the tequila to the remaining batter and whisk until well combined.
- Using a 2-inch cookie scoop, drop alternating colors of batter into the prepared pan. Tap the pan on the counter one or two times to remove any air pockets. Bake for 45-55 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.
- Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.
- Combine the sugar and orange juice in a small saucepan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners' sugar until smooth.
- Use a pastry brush to brush the glaze all over the surface of the cake. Slice and serve with pomegranate seeds.
Nutrition Facts : Calories 626 calories
TEQUILA SUNRISE
Master the art of a classic tequila sunrise, with grenadine, tequila, triple sec, orange juice - and of course a cocktail cherry and umbrella as garnish
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 7
Steps:
- Pour the grenadine into the base of a tall glass and set aside. Fill a cocktail shaker with ice and add the tequila, triple sec and fruit juices. Shake until the outside of the shaker feels cold.
- Add a few ice cubes to the serving glass then carefully double strain the cocktail into it, trying not to disturb the grenadine layer too much. Add more ice if needed to fill the glass then garnish with a cherry on a stick or cocktail umbrella.
Nutrition Facts : Calories 172 calories, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Protein 0.5 grams protein, Sodium 0.01 milligram of sodium
TEQUILA SUNRISE
This pretty drink with layers of orange juice and grenadine is delicious on a hot day. The fact that the ratio of juice to tequila is high makes it a good choice for a brunch cocktail.
Provided by squawk93
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Stir or shake together tequila and orange juice. Fill a chilled 12 ounce glass with ice cubes; pour in orange juice mixture. Slowly pour in the grenadine, and allow it to settle to the bottom of the glass (be patient). Garnish with a slice of orange, and a maraschino cherry.
Nutrition Facts : Calories 263 calories, Carbohydrate 39.9 g, Cholesterol 0 mg, Fat 0.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0 g, Sodium 9.9 mg, Sugar 30.1 g
TEQUILA SUNRISE CAKE RECIPE - (4.1/5)
Provided by kayjayjohnson
Number Of Ingredients 21
Steps:
- 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.
TEQUILA SUNRISE
Steps:
- Fill a Collins or highball glass with ice. Add the tequila. Add enough orange juice to come almost to the top of the glass; the amount will vary depending on the size of the glass. Gently pour the pomegranate syrup into the glass and serve. Do not stir.
- For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
- For Molasses: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
TEQUILA SUNRISE COCKTAIL
The two-toned, sunrise-like appearance of this cocktail makes it as welcome on a cool day as it is on a hot day.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a highball glass with 1 1/2 cups ice and set aside.
- Combine tequila and orange juice in a cocktail mixing glass. Add 1 cup ice, stir, and strain into the prepared highball glass. Slowly pour in grenadine and let settle.
- Stir before drinking.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 31.8 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.9 g, Sodium 9.4 mg, Sugar 23.6 g
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