If you love pound cake and margueritas you’ll savor this marriage. The pound cake recipe is a classic from Sunset Cookbook published in the 90s and the margueritas glaze is myown creation. Cooking with wine, liqueurs, and liquor adds a whole different dimension to taste enhancement. A little white wine in soups, a little Kahlua in the marinade, a little gin in the stew and the ordinary becomes extrordinary, not to mention the tenderizing benefits.
Shortly after returning from the South Pacific I had a slice of Starbuck’s lime crumb cake with a tall double latte. It was impressive, though the latte left much to be desired, with a genuine lime perfume when whiffed and lime flavor on the tongue. I think this marguerita pound cake with its heady lime perfume and glaze outshines even Starbuck’s cake.
- 1-1/2 cups butter
- 2 cups sugar
- 5 eggs
- 3 cups flour
- 1/2 tsp baking powder
- 1/2 cup milk
- 1/2 cup fresh lime juice (about 5 large limes)
- 1-1/2 tsp vanilla extract (Mexican if available)
Marguerita Glaze – makes 1 cup
- 2 shots tequila
- 2 shots triple-sec (or Cointreau, or Orange Curacao)
- 4 shots lime juice (or Roses of Lime)
- 4 Tbsp sugar
Preheat oven to 325° F. Grease and flour standard 9X5X3 loaf pan. Mix flour with baking powder and set aside. Cream sugar, butter, and eggs. Beat in flour alternately with milk just until all is incorporated. Whisk in lime juice and vanilla. Pour into prepared pan, bake 90 minutes or until it tests done. Cool 10 minutes, remove from pan, prick top and sides of cake with a wooden skewer. To make glaze: boil sugar, lime juice, tequila, and triple-sec in a small sauce pan for 1 minute to dissolve sugar and cook off alcohol. Pour 1/2 of the glaze over the warm cake. When glaze is cool, reheat remaining glaze just to pouring consistency and reglaze. Cool completely before serving. Serve with a sorbet and your favorite coffee drink.