Tequila Sunrise Cake

Name: Tequila Sunrise Cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g Butter or margarine; 250 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 4 Eggs (size M); 400 g Flour; 1 1/2 TSP. Baking Powder; 50 ml Orange juice; 50 ml Tequila; 2 TABLESPOONS Grenadine (pomegranate juice); 200 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g Butter or margarine
250 g Sugar
1 package Vanillin sugar
1 pinch Salt
4 Eggs (size M)
400 g Flour
1 1/2 TSP. Baking Powder
50 ml Orange juice
50 ml Tequila
2 TABLESPOONS Grenadine (pomegranate juice)
200 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cream butter, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder. Add portion by portion and stir in. While stirring constantly, allow the orange juice and tequila to soak in. Pour the dough into a greased and floured box form (2 litres capacity) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes.
2
If necessary, cover the cake after 50 minutes of baking time. Take the cake out of the oven, place it on a rack and let it cool down for about 30 minutes. Carefully turn out of the tin and allow to cool completely for about 2 hours. Mix the grenadine and icing sugar with the whisks of the hand mixer to a glaze. Cover the cake with the mixture and let it dry. Decorate with candied oranges
3
waiting time approx. 3 1/2 hours