Tequila Sunrise Cake Recipe 415

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.

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.

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.

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.

Steps:

• Preheat oven 350*F Cake - In a mixing bowl mix everything together on medium speed for 2 minutes.
• Pour into a lightly floured and greased bundt pan Bake for 40 to 50 minutes or til tooth pick comes out clean, Place on wire rack to cool for about 5 minutes then take out of pan.
• for frosting place all ingredients in a bowl and mix well, it will be runny, poke the cake with a fork or something long like a wooden thin stick all over then drizzle the frosting all over the cake, chill the cake and then serve. ENJOY