Tequila-Lime Pound Cake with Vanilla (Lime) Glaze

I found this recipe while looking for a tre leches cake recipe.  I tried the tre leches cake recipes...Mushy mess.  Threw it out after the initial taste.  Someday I'll try that one again and hopefully I'll find the right cake to liquid ratio.  I wanted a cake with tequila and thought with the addition of lime (and lots of it!) that I'd get a great combo.  I can't drink tequila anymore, so it just sits in the house.  I used a cheaper version and didn't use the Patron, which I save for my SIL.  And, yes, I still drink margaritas, I just use rum!

Here's the finished product (who on earth would have EVER thought I'd "stage" food!):

Found this on the only blog I would find related to baking with booze (the original, wished for, name for our blog, but we had to change it cuz someone else already had it!):

http://bakewithbooze.blogspot.com/search/label/tequila

Looks like that blog may be on hiatus...I've cut/pasted the text here, since the link takes you to a pdf file and who knows if that will stay for the end of time...
http://tastingtable.com/recipe/bundt_cake_recipe_tastingtable_la2.pdf

Makes tube or Bundt cake (I won't use the Bundt again, trust me and use the tube pan).

For the Cake
3 cups flour
1 1/2 teaspoons baking powder (I used 2 1/2 and should have used 1 1/2 to 2)
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 teaspoon pure vanilla extract
1/4 cup tequila
1/4 cup fresh lime juice
3 tablespoons fresh lime zest
1 1/2 cups (3 sticks) unsalted butter
3 cups sugar
5 large eggs (I only use jumbo large eggs, which is why this cake may have overruneth it's pan)

Preheat the oven to 325°F (next time I'll try 350). Coat a 12-inch (10-cup) Bundt pan with cooking spray (or grease with butter and flour). Okay, so I would never use the Bundt again, and I would definitely use the grease/flour method.

In a bowl, sift together the flour, baking powder and salt and set aside. In a separate bowl, combine the milk with the vanilla extract, tequila, lime juice and zest and set aside. (Note: The lime juice and zest will slightly curdle the milk because of their natural acids; this will not have a negative impact on the cake.)

In a mixing bowl, cream the butter and sugar using an electric mixer fitted with a paddle attachment. Beat in the eggs, 1 at a time, until mixed well. Beginning and ending with the flour mixture, add one-third of the dry ingredients and then half of the liquid ingredients, alternating until everything is mixed well.

Pour the batter into the prepared pan and bake for 65 to 75 minutes, or until a wooden skewer or cake tester comes out clean. Let the cake cool in the pan for at least 1 hour before turning out onto a plate and glazing.

For the glaze
2 cups confectioners’ sugar, sifted
4 tablespoons whole milk (I used 2 TBLS lime juice and the zest of 1/2 a lime)
1/2 teaspoon pure vanilla extract

Put the confectioners’ sugar into a bowl. Add the milk and vanilla extract and whisk until the sugar dissolves. Pour the glaze over the cooled cake.

The taste test
My first taste was amazing last night.  I took in a sample for some folks at work this morning.  All the bakers said it had good flavor and was very moist.  I had my second piece this evening after dinner.  Yummo!  Not too tart, not too sweet.  Moist and just the right amount of booziness (actually, no real alcohol to speak of, just a nice flavor).

I think this one is a keeper for sure.  The dessert to bring to your next backyard bar-be-que?  The perfect ending to my annual fajita feed? 

Smooth...¡buen provecho!

Ellen