All-New Cake Mix Doctor - Anne Byrn [116]
2/3 cup water
½ cup vegetable oil
1/3 cup fresh lime or key lime juice
¼ cup tequila
2 tablespoons triple sec
1 teaspoon grated lime zest
4 large eggs
For the glaze and garnish
1¼ cups confectioners’ sugar, sifted
1 tablespoon tequila
1 tablespoon triple sec
1 tablespoon fresh lime juice or key lime juice
1 lime, cut into thin slices
1 to 2 teaspoons coarse sugar (see Note)
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, granulated sugar, water, oil, 1/3 cup of lime juice, ¼ cup of tequila, 2 tablespoons of triple sec, and the lime zest and eggs in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are combined, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer.
4. Meanwhile, make the glaze: Place the confectioners’ sugar, 1 tablespoon of tequila, 1 tablespoon of triple sec, and 1 tablespoon of lime juice in a small bowl and whisk until smooth.
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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5. Slide the cake onto a serving plate. Using a long wooden skewer, poke 12 to 16 holes in the top of the cake. Spoon the glaze over the top of the cake, letting it drip down the sides. Garnish the cake with the lime slices and a sprinkling of coarse sugar. Let the glaze set for 10 minutes, then slice and serve the cake.
Keep It Fresh! Store this cake, in a cake saver, at room temperature for up to five days. Freeze the cake, wrapped in waxed paper and aluminum foil or in a cake saver, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: Coarse sugar is this cake’s version of the coarse salt that sticks to the rim of a glass filled with a margarita. It is often called sanding sugar and you can buy it at stores that sell cake and cookie decorating supplies. To make sure that the sugar sticks to the cake, sprinkle it on while the glaze is still wet.
CHOCOLATE RUM RAISIN CAKE
THE FLAVORS OF RUM AND RAISINS are natural partners. And when combined with chocolate, they make a German chocolate cake mix taste mighty festive. Bake this during the holidays and turn it into smaller pans to bake for gifts. If you are not pressed for time, make this cake a day ahead, and the rum flavor will intensify.
serves:
12 to 16
prep:
25 minutes
bake:
45 to 50 minutes
cool:
at least 10 to 15 minutes
For the cake
1 cup dark rum
½ cup golden raisins
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain German chocolate cake mix
#189; cup milk
½ cup vegetable oil
2 tablespoons all-purpose