MARGARITA POUND CAKE
This Margarita Pound Cake is rich and citrusy and is finished like a tequila; with my favorite salt and sugar combo!
Provided by Barb
Time 2h
Number Of Ingredients 20
Steps:
- To Make the Cake
- Preheat the oven to 325F.
- Grease and flour a Bundt pan well and set aside.
- Beat the cream cheese and butter on the lowest speed of the mixer until well blended.
- Add the sugar and continue to beat until blended.
- Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
- Add the flour, salt, lime zest, tequila, and juice.
- Mix just until blended and smooth.
- Spoon into Bundt pan and smooth top.
- Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean.
- To Make the Tequila Syrup
- Put all the ingredients except tequila into a small saucepan and heat just until boiling; allow to boil for one minute, remove from heat and add tequila. Let cool.
- To Finish the Cake
- As soon as cake is removed from the oven, use a toothpick and poke holes all over the bottom of the cake.
- Let cool for 10 minutes and remove from the pan to make sure it releases. Put back into the pan and drizzle 3/4 of the syrup over the bottom of the cake; letting it run into poked holes and down sides.
- Let it sit for 5 minutes to absorb the syrup and then remove the cake from pan on top of a wire cooling rack over a cookie sheet so that any excess can run off. Using a basting brush, brush the remaining syrup over the outside of the cake and allow to cool.
- Make the glaze and brush a layer over the entire cake.
- Combine the salt, sugar and lime for the garnish (taste it...the salt should be evident but not overpowering, add more sugar if necessary for your taste).
- Once the glaze has cooled on the cake move it to a cake plate and drizzle the remaining glaze over the cake and sprinkle with the salt/sugar lime mixture.
- Let stand until the glaze has hardened.
- Slice, Serve and Cheers!
Nutrition Facts : ServingSize 1 grams, Calories 755 kcal
CHERRY 7 UP POUND CAKE
Cherry 7 Up Pound Cake is a classic, yet decadent treat. The crunchy crust with the sweet glaze makes this cake irresistible!
Provided by aimee @ shugarysweets
Categories Cake
Time 1h45m
Number Of Ingredients 10
Steps:
- Preheat oven to 315 F. (yes, it's a lower temperature than normal). Prepare a Bundt pan with nonstick baking spray, set aside.
- In a large mixing bowl, attached to a stand mixer fitted with a whisk attachment, but the butter for 2 minutes on high until pale in color. Add in sugar and salt and cream together for an additional 7 minutes, scraping down the sides of the bowl a couple times. Mixture will be very pale yellow and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- Slowly add in flour, being careful not to over beat (turn the mixer down to low at this time). Pour in Cherry 7Up and mix just until combined. Fold in maraschino cherries.
- Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in pan for about 10 minutes, then invert on serving plate. Cool completely before adding glaze.
- For the glaze, divide the powdered sugar in half by adding 1 cup to two bowls. To one bowl, add in cherry juice. Whisk until smooth. To the other bowl, add in milk, whisk until smooth.
- Pour the white glaze over the top of the cake first. Then drizzle with the cherry glaze. ENJOY.
Nutrition Facts : Calories 499 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 184 milligrams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MARGARITA CAKE
This margarita cake is perfect for a picnic on a warm day. You'll be surprised at how closely it tastes like the real thing. These other margarita dessert recipes are delicious, too. ?-Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 284 calories, Fat 8g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 379mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
CHERRY POUND CAKE
Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.
FRESH CHERRY MARGARITAS
Provided by Bobby Flay
Time 10m
Yield approx 2 servings
Number Of Ingredients 8
Steps:
- Add 1/4 cup cherries to bowl, sprinkle with sugar and muddle with a wooden spoon. Into a shaker with ice combine all ingredients shake and serve with lime wedge and cherry to garnish.
CHERRY PRESERVES POUND CAKE
We've dressed up our Classic Pound Cake recipe with cherry preserves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold cherry preserves into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
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