Morning everyone! Yes I know I know I missed you guys on Friday …two weeks in a row…I swear this past Friday I had a really good excuse…I went to turn on my camera to load my pictures and it was sitting in an inch of water…someone thought it was a great idea to leave it near the sink…so I let it dry out and low and behold it works…but it didn’t dry out completely until Saturday morning… (#fail)
Anyways back to the grind stone I suppose. I hope you all had a good weekend. Mine was good, got a lot done and even knocked a few things off my outstanding to-do list. Although I did have to make a drive to go grocery shopping this weekend…I’m not sure if you all heard of the whole Market Basket strike…and my only other option in town doesn’t have very good produce…so I ventured out to Stop and Shop…I do have to say those scan devices are nice, I can make sure I don’t over spend and can second guess some of my choices…even with that said…I want my Market Basket back…(ok end of rant)…
This week I wanted to share with you my recipe for lime pineapple margarita bunt cakes…these didn’t last one day in my house and my mother in-law and sister in-law have requested more…I hope you all enjoy!…Its always 5 o’clock in Margaritaville…so cheers to hopefully a painless Monday…
1 ½ cups plus 2 tablespoons all-purpose flour (divided)
1 ¼ teaspoons baking powder
1 teaspoons salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
2 tablespoons vegetable oil
1 teaspoon lime zest
2 large eggs, room temperature
1 teaspoon pure vanilla extract
⅓ cup buttermilk, room temperature
1 tablespoon tequila
1 tablespoon lime juice
1 cup pineapples, crushed
For Lime Rum Glaze
1½ cups confectioners’ sugar, plus more for dusting
2 teaspoon lime juice
1 tablespoon tequila
1) Preheat oven to 350 degrees F. Grease 6 mini Bundt pans with baking spray. In a medium bowl, whisk together 1½ cups of flours, baking powder and salt. In a small bowl, whisk the buttermilk with the tequila and lime juice.
2) In the bowl of an electric mixer, beat together the sugar, oil and butter on medium-high speed until fluffy, about 5 minutes. Add in the lime zest and beat for additional minute. Scrape down the sides of the bowl as needed. Add in the eggs, one at a time and beating until combined. Beat in vanilla extract.
3) Add in a third of the flour mixture and half of the buttermilk. Mix until just combined. Then add another third of flour and the rest of the buttermilk. Mix again until just combined. Scrape down the side of the bowl as needed. Add the rest of the flour and mix for 30 seconds. Finish incorporating the flour into the batter by hand with a rubber spatula to avoid over mixing.
4) Drain crushed pineapple. In a small bowl, toss the pineapples with the remaining two tablespoons of flour. Spoon batter into individual mini bundt pans, filling halfway before sprinkling the pineapples on top of the batter. Then top until two-third full. Smooth the top. Repeat for each.
5) Bake until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20-25 minutes. Transfer to a cooling rack and allow cake to cool in pan for 30 minutes. Using a small sharp knife, run it around the edge of the pan to loosen the cake and then invert the cake onto a cooling rack (lined with parchment paper) to cool completely.
For the glaze
1) Whisk together all the ingredients in a small bowl. If the glaze is too thick, whisk in rum or lime juice, a teaspoon at a time.
2) Just before serving, pour the glaze over the cake and allowing it to drip down the sides. Let glaze set for 20 minutes. Enjoy!