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.
Ingredients: Tequila Sunrise Cake
- 3⁄4 cup (11⁄2 stick) unsalted butter
- 1 cup sugar
- Zest of 1 orange
- 3 eggs
- 3⁄4 cup sour cream
- 2 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄3 cup fresh orange juice
- 2 tablespoons Curacao
- 2 tablespoons tequila
- 1⁄4 cup pomegranate juice
- A few drops red food coloring
Ingredients: Curaçao Glaze
- 1⁄2 cup sugar
- 1⁄3 cup orange juice
- 2 tablespoons Curacao
- 1⁄4 cup confectioners’ sugar
Ingredients: Finishing
- 1⁄3 cup pomegranate seeds, optional
Prepare:
1. Preheat oven to 350°F. Grease and flour a 9-inch Bundt pan.
Make:
2. 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.
3. 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 to 45 minutes, or until a knife inserted in the center comes out clean.
Finish:
4. 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.
