First off apologies for my absence in my blog posting. I have been slacking and am going to get back posting something monthly.
Well, last week was the perfect storm of celebration in the Los Angeles area. It was Taco Tuesday as well as Cinco de Mayo. My plans were to find some cheesy Mexican restaurant with a Mariachi band and stuff my face with fish tacos. That quickly changed after the gym though. I was completely drained and had no motivation to leave my house or escape my pjs. I ended staying in that night to say the least and having fish nachos and tequila with my boo. That was way better than going out. After our mini holiday celebration I found inspiration in our leftovers. I thought, why not make a cake with some the limes and tequila we did not use. This is how it turned out and I decided to share. Recipe is below. Enjoy!!
2 ½ cups of all purpose flour
2 ½ tsp of baking powder
½ tsp of salt
zest of one lime
¾ cup of vegetable oil
1 ¾ cups of sugar
3 eggs, room temperature
2 tbsp all natural strawberry preserves
1 ½ cup of strawberry puree
2 tsp of vanilla extract
1 ½ cup of milk
1 8oz package of cream cheese, room temperature
3 tbsp of tequila
1 tbsp of milk
juice and zest of one large lime
3- 4 cups of confectioners sugar
Preheat oven to 350ºF. Grease and flour a regular sized bundt pan
Defrost and drain approximately 2 cups of frozen strawberries, or use fresh ones. Place strawberries in blender and puree until smooth. Set aside
In a large separate bowl combine flour, baking powder, salt and lime zest. Whisk ingredients together and set aside. In another large separate bowl, cream oil and sugar together until white and fluffy, approximately 5 minutes. Add eggs, one at a time to creamed mixture. Stir until completely blended. Add preserves and strawberry puree. Add vanilla extract. Add flour mixture and milk, alternating, starting and ending with the flour mixture. Stir until combined, be careful not to over mix.
Poor mixture into bundt pan and bake for approximately one hour, until tester comes out clean. Allow cake to completely cool
While cake is baking, in a large bowl whisk together cream cheese, tequila, milk and zest and juice of one lime. Whisk until cream cheese is light and fluffy and almost doubled in size. Slowly add confections sugar until frosting is smooth and creamy
Take cake out of bundt pan. Pour frosting onto top of cake and decorate with extra strawberries (optional)
Devour and Enjoy!!!