Tequila Lime Anniversary Cake

Hubby and I celebrated our Wedding Anniversary recently. It’s been a while since we actually went out to celebrate. Since we don’t exchange gifts, my “gift” comes from the kitchen. His gift is every day, with the touch of his hand on mine. We hold hands often, and that is more precious than diamonds any day.

This year I did an entire Mexican Supper, complete with a Tequila Lime Cake. Don’t worry, I’ll have all the new recipes coming your way soon. We’ve got Spicy Chorizo Beef Chimichangas and another rendition of Chipotle Cream Shrimp. Yeah, looking forward to those shares without a doubt. But first we need to look at the National Calendar. Today is National Whiskey Sour Day, and Banana Split Day. My cake is boozy, and it’s a dessert, so that counts, right? Okay, so it’s not whiskey and there are no bananas involved, but you could have cake with ice cream if you wanted. Maybe a lime sherbet would be nice. Hum, food for thought.

Tequila Lime Anniversary Cake
Tequila Lime Cake
1-1/4 cups frozen Margarita Mix, thawed
4 Eggs, room temperature
1 Lime, zested
1/3 cup Vegetable Oil
1 box White Cake Mix
2 tablespoons Tequila

Thaw Margarita Mix and let eggs warm to room temperature. Meanwhile, zest the lime and set aside.

Heat oven to 325-degrees. Grease and flour 2 round cake pans. Place parchment paper in the bottom of each pan, set prepared pans aside.

In the bowl of a stand mixer, beat eggs until pale. Add oil, beat until frothy. Add cake mix, tequila and lime zest. Beat on low speed for 30 seconds, then increase to medium-high for 2 minutes.

Divide the batter between the prepared pans. Bake in the heated oven for about 22 minutes, rotating pans about half-way through baking time.

Let cakes cool in the pans on a wire rack for 10 minutes. Remove cake from the pans, remove paper from cake. Let cake cool completely before frosting.

Tequila Buttercream Frosting
3/4 cup Crisco Shortening
1/2 cup Butter
2 teaspoons Tequila
6 cups Powdered Sugar, sifted
4 tablespoons Milk
2 Limes, 1 zested

Cream shortening with butter. Add tequila, beat well.

In a separate bowl, sift powdered sugar. Slowly add sifted sugar to the creamed butter mixture about a cup at a time. Scrape down sides as necessary to incorporate all the butter and sugar into the frosting. Frosting will appear dry and stiff.

Add milk, one tablespoon at a time, until desired spreadable consistency is reached.

To assemble cake, trim one cake round to level, place cut side down on a serving platter or round cake board. Spread about one-third of the frosting over the top and out to the sides of the bottom layer.

Top with second cake round, flat side down. Frost the top, the frost the sides of both cake layers.

Zest 1 lime, press zest around the bottom edge of the cake. Slice the second lime, twist into curls and place on top. Serve and enjoy.

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The Lord keeps faith forever