Tequila Sunrise Cake Recipe 415

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:

• Pomegranate Grenadine: Into a small pot over low heat, add pomegranate juice, sugar, pomegranate molasses, cloves, and star anise. Use a peeler to shave three long strips of orange peel. Over the pot, bend the peels in half lengthwise to release the citrus oils onto the other ingredients; then add peels to the pot. Stir syrup occasionally just until sugar dissolves, about 2-3 minutes; do not allow the syrup to boil, as the peels will become bitter. After the sugar has dissolved, immediately remove from heat and set aside to cool. Makes about 2 cups. (Note: Pomegranate Grenadine will keep in an airtight container in the fridge for up to 1 week. Ivy Mix recommends adding a shot of vodka to extend shelf life to 2 weeks.)
• Assemble: Into a highball glass, add tequila and top with ice cubes. Add orange juice and lime juice, and stir. Add Pomegranate Grenadine by slowly drizzling with one hand while rotating the glass with the other to create a "sunrise" effect. Garnish with a lime wedge and serve.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom of 8x4-inch loaf pan with cooking spray. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until mixed. Beat on medium speed 2 minutes. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack. Cool completely, about 50 minutes. Trim browned edges from sides and bottom of cake.
• In food processor with metal blade, crumble half of cake. Cover; process with on-and-off pulses until cake is fine crumbs. Place in large bowl; repeat with remaining cake.
• In small bowl, combine all filling ingredients; beat on low speed until mixed. Beat on medium speed until creamy. Add to cake crumbs and mix until all crumbs are moistened and mixture holds together. Roll into 18 (1 1/2-inch) balls onto waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave yellow candy melts as directed on package until melted. Remove several cake balls from freezer at a time. Dip top 1/2 inch of each lollipop stick into melted coating and insert 1 inch into each cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into styrofoam block. Let stand until set.
• In another 2-cup microwavable measuring cup, microwave orange candy melts as directed on package until melted. Dip bottom half of each yellow-coated cake pop into orange melted candy. Dip tops into red colored sugar. Place in styrofoam block. Let stand until set.

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:

• 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:

• Place ice in a Collins or highball glass. Pour the tequila and orange juice into the glass. Slowly pour grenadine over a bar spoon into the center of the drink. Garnish as desired.