Margarita bundt cake with candied limes (#BundtBakers)

Heavens to Betsy, is it time for our monthly Bundt Bakers post again? It sure is, and this time we’re back with a brand-spanking-new theme and a brand-spanking-new host: Laura from Baking in Pyjamas, with a theme centering around all of your favorite beverages, from coffee to hot chocolate to red wine to—you guessed it—margaritas!

I think you can also guess what the theme song is for this particular cake.

(Side note—am I the only one who finds this song depressingly nihilistic? ...Then again, I find most things depressingly nihilistic.)

I’ve never actually had a margarita, which is a good thing because I’m not supposed to drink at this age *pats self on back for being so well-behaved*, but I have had a shot or two of that ridiculously sugary margarita mix and found it...pretty interesting. And it was only a drizzle of tequila and kosher salt away from being an actual margarita. So I guess you could say I know what I’m talking about when it comes to those Technicolor cocktails.

The recipe is taken, once again, from Vegan Cupcakes Take Over the World. I made a few modifications, mostly just to transform it from a cupcake to a bundt cake recipe. A simple enough task. 

Not eating the entire cake myself? A little more than simple.

I also added some candied limes, because that’s how I roll. Sadly, they lost some of their bright green color while boiling away in sugar-water; but they taste amazing with the cake, and that’s all that really matters (I’m sure there is a way to preserve the color, but I am far too lazy to find that out). Plus I love the look of the citrus cross-sections. Adds a little something special to a plain bundt cake.

Not that a tequila-infused cake could ever be plain.

The best part? The frosting. Oh my god, that frosting is good. Like a glaze, but better—because it’s got frickin butter in it, people! Obviously! (Vegan butter, that is, but whatever.) It’s like a saucy buttercream. Or a thick glaze. Or something else entirely.

Just look at that fluffy wonderfulness.

I know it’s been another short post, but y’all better get used to that, with NaNoWriMo season coming up again. And mark my fucking words (no pun intended), I am writing 50,000 words this year. Even if it means I drop out of school and become a hobo and live off the earth as I fervently type away at my laptop, straining against the temptation of the internet even 10 miles away from the nearest WiFi connection.

Okay, maybe it won’t come to that. But maybe it will.

SO. Here’s the recipe for that bundt cake I was talking about. It’s good. Try it.

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Margarita bundt cake with candied limes

Adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz

Ingredients

Bundt cake

120 grams • lime juice • 1/2 cup

2 grams • lime zest • 1 tablespoon

488 grams • nondairy milk • 2 cups

105 grams • vegetable oil • 1/2 cup

60 grams • tequila • 1/4 cup

4 grams • vanilla extract • 1 teaspoon

300 grams • granulated sugar • 1 1/2 cups

362 grams • all-purpose flour • 2 1/3 cups

2 grams • baking soda • 1/2 teaspoon

4 grams • baking powder • 1 teaspoon

6 grams • salt • 1 teaspoon

Margarita icing

56 grams • vegan butter, room temperature • 1/4 cup

15 grams • nondairy milk • 1 tablespoon

45 grams • lime juice • 3 tablespoons

15 grams • tequila • 1 tablespoon

240 grams • powdered sugar • 2 cups

0.5 grams • kosher salt • 1/8 teaspoon

Candied limes

200 grams • granulated sugar • 1/2 cup

240 grams • water • 1/2 cup

2 to 3 washed, unpeeled limes sliced 1/4-inch thick

Directions

To make bundt cake, start by preheating oven to 350 degrees F. Grease a standard-sized bundt pan and set aside.

In a large bowl, combine lime juice, lime zest, soy milk, canola oil, tequila, vanilla, and sugar. Sift in flour, baking soda, baking powder, and salt. Mix until batter is smooth.

Pour batter into prepared bundt pan. Bake for 45 to 50 minutes, until a toothpick inserted comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Make the margarita glaze. In the bowl of an electric stand mixer, blend vegan butter until soft and fluffy. Add soy milk, lime juice, and tequila and mix until smooth. Sift in powdered sugar and blend until creamy and smooth.

For the candied limes, simply bring sugar and water to a boil in a large saucepan and heat until sugar dissolves. Add lime slices. Cover and reduce heat to medium-low; simmer gently until rinds are translucent, about 30 minutes. Let cool completely in syrup.

With a slotted spoon, transfer limes to a wire rack set over a rimmed baking sheet. Let stand to allow excess syrup to drip off.

To assemble cake, top cooled bundt cake with margarita glaze and candied lime slices. Eat.

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Oh glorious bundt!

(Yet another side note about the hashtag in the title: I’m not a fan of putting hashtags in blog post titles either, but it’s a group requirement, and I’m not special, so I have to follow rules too. I’m not gonna be the one asshole without a hashtag, so there it is, pointless as it may seem.)

(And yes, hashtags in titles rustle my jimmies. Yet sadly, the world doesn’t revolve around my jimmies.)

BundtBakers is a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. You can see all of our lovely bundts by following our Pinterest board.

We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page. 

Amarula Chai Latte Bundt from I Sugar Coat It!
Apple Cider Bundt Cake from That's My Home
Apple Cider Bundt cake w/ Caramelized Apples from The Freshman Cook
Apple Cider Bundt Cake from A Day in the Life on the Farm
Apple Cider Pound Cake from Sew You Think You Can Cook
Apple Juice Spice Bundt with Caramel Apple Glaze from Our Good Life
Apple Spice Latte Bundt from Living the Gourmet
Black Forest Hot Chocolate Bundt from Baking in Pyjamas
Cava Bundt Cake from La mejor manera de hacer ...
Chai Bundt Cake from Jane's Adventures in Dinner
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Chocolate Expresso Bundt Cake from La Cocina de Caro
Dark 'n Stormy Bundt Cake from Eat, Drink, and Be Mighty
Earl Grey Bundt Cake with Milk and Honey Glaze from Brooklyn Homemaker
Hot Chocolate Bundt Cake from Recipes, Food and Cooking
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Mexican Hot Chocolate Rose Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
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