Margarita Angel Food Cake Recipes

MARGARITA CAKE

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.

DRUNKEN ANGEL FOOD CAKE WITH TEQUILA AND LIME

Steps:

• To make the syrup, combine all of the ingredients except the tequila in a saucepot and bring to a boil, stirring constantly until the sugar has melted. Remove syrup from heat, add the tequila, and cool to room temperature.
• For the icing, place the sugar, salt, and lime zest in a bowl. Add the liquids a little at a time until the mixture is just loose enough to pour. Be careful not to add too much liquid, but if you do, add more sugar as needed.
• To finish, hold the cake upside down and cut a little well around the bottom of the cake. Pour half of the syrup evenly over the cake. Turn the cake over, and using a pastry brush, paint the cake with the remaining syrup.
• Drizzle the icing over the cake. Sprinkle with candied lime zest. Slice and serve with whipped cream.

MIRACLE MARGARITA FLAN CAKE

Steps:

• Cooks Note: If you are using a cake mix other than a butter recipe cake, follow the directions on the box for making the batter substituting 1/2 cup tequila for 1/2 cup of the water.
• Preheat oven to 325 degrees. In large bowl, whisk sweetened condensed milk, evaporated milk, 3 eggs, orange liqueur and orange zest. Set aside.
• Generously spray 12-cup Bundt pan with spray. Pour caramel sauce in bottom of pan. Set aside.
• Prepare batter by beating cake mix, water, tequila, butter, eggs, and lime zest on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. If using, fold coconut into batter. Pour batter on top of caramel in pan.
• Stir milk mixture and gradually pour over cake batter (milk mixture will sink and batter will rise).
• Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Unmold onto serving plate. Let cool completely.

BEST ANGEL FOOD CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside. , Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake until lightly browned and entire top appears dry, 35-40 minutes. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate.

MARGARITA CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Spray an angel food tube pan or bundt cake pan with non-stick cooking spray.
• 3. Place all cake ingredients in a large bowl. With an electric hand mixer, start beating on low to combine ingredients. When dry ingredients are moistened, increase mixer speed to medium and beat for 2 minutes, scraping down the sides of the bowl several times.
• 4. Pour cake mix into prepared pan.
• 5. Bake for 40 to 45 minutes, or until a toothpick inserted into cake comes out clean.
• 6. Let cake sit for 20 minutes, remove from pan and cool completely on a wire rack.
• 7. While cake cools mix powdered sugar and 3 tablespoons of margarita mix, adding more margarita mix if necessary to achieve a smooth consistency.
• 8. Using a wooden or metal skewer, poke 20 - 30 holes in the top of the cake.
• 9. Pour glaze over the top of the cake, allowing it to drip down the sides of the cake.

MARGARITA TRES LECHES CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease and flour a 13x9-in. baking pan; set aside. Preheat oven to 375°., Beat sugar, tequila, butter, yolks, 3 tablespoons lime juice and vanilla until well blended. Combine flour, baking soda and salt; gradually beat into yolk mixture until blended. , Add confectioners' sugar and cream of tarter to egg whites; beat with clean beaters until stiff peaks form. Fold into batter. Transfer to prepared pan., Bake until a toothpick inserted in the center comes out clean, 18-20 minutes. Place pan on a wire rack. With a wooden skewer, poke holes in cake about 1/2 in. apart., Beat condensed milk, 2% milk, evaporated milk, whipping cream and remaining lime juice until blended. Drizzle over cake; let stand for 30 minutes. Refrigerate for 2 hours before serving., Cut cake into squares. If desired, garnish with whipped cream, lime slices and zest.