Sunny D Triple Sec Pound Cake Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
• Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
• Bake the cake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven.
• Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
• When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.

Steps:

• Preheat oven to 350 degrees. Prepare a 12-cup bundt pan or tube pan. I used Baker's Joy to prepare pan.
• Mix all ingredients together on a medium low speed for 2 minutes.
• If desired, sprinkle 1/2 cup chopped walnuts in bottom of prepared pan, pour batter in and bake for 35 to 38 minutes at 350 degrees. Begin testing at 30 minutes with a cake tester or toothpick. If it comes out clean, cake is done.
• Remove cake from over; prick top with a fork. Drizzle 1/2 of the glaze on cake.
• Allow cake to cool for 10 to 15 minutes. Turn onto a plate that won't allow the glaze to run off. Prick cake with a fork and drizzle remaining glaze over cake. Allow cake to cool completely and set for several hours before serving. The glaze will soak into the cake..yum! NOTE: I would allow cake to sit over night to soak up the glaze.
• GLAZE: In a sauce pan bring all ingredients to a slow boil and boil for 6 minutes.

Steps:

• Preheat your oven to 350 degrees F.
• In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
• Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
• Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
• At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
• After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
• Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
• Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
• Dust with confectioners' sugar and enjoy!
• Preheat your oven to 350 degrees F.
• In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
• Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
• Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
• At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
• After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
• Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
• Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
• Dust with confectioners' sugar and enjoy!