Tequila Sunrise Cake

¾ cup (1½ sticks) unsalted butter

1 cup sugar

Zest of 1 orange

3 eggs

¾ cup sour cream

2¼ cups all-purpose flour

½ teaspoon salt

2 teaspoons baking powder

½ teaspoon baking soda

cup fresh orange juice

2 tablespoons Curacao

2 tablespoons tequila

¼ cup pomegranate juice

A few drops red food coloring

Glaze

½ cup sugar

cup orange juice

2 tablespoons Curacao

¼ cup confectioners’ sugar

Garnish

cup pomegranate seeds, optional

Heat oven to 350 degrees. Grease and flour a 9-inch Bundt pan.

In a mixing bowl, cream butter, sugar, and zest 3 to 5 minutes, or until light and fluffy. Beat in eggs one at a time. Mix in sour cream.

In a separate bowl, combine flour, salt, baking powder, and baking soda. Add flour mixture and orange juice to butter mixture in three alternating additions. Stir in Curacao and tequila. Pour two-thirds of batter into the pan. Add pomegranate juice and food color to the remaining batter and gently spread it over the center of the first layer. Bake 40-45 minutes, or until a knife inserted in the center comes out clean.

For the glaze: In a saucepan over low heat, stir sugar and orange juice 2 minutes, or until sugar has dissolved. Remove from heat and stir in Curacao and confectioners’ sugar. Spoon glaze over the cooled cake. Sprinkle with pomegranate seeds and serve.

Serves 10.

Cook’s note: This colorful cake is inspired by the popular cocktail made from tequila, orange juice, and grenadine. The name grenadine comes from the French word grenade, meaning “pomegranate,” although modern-day grenadine is made from corn syrup and artificial flavorings. We’ve brought the pomegranate back for a sunny dessert that’s sure to brighten your day. To get the cocktail’s signature look, gently scoop color-tinted batter into the pan so it sinks into the cake like a beautiful Tequila Sunrise.

“Booze Cakes” by Krystina Castella and Terry Lee Stone (Quirk, 2010)