Tequila Sunrise Cake

Tequila Sunrise Cake 1 and 1/4 cups unsalted butter 2 cups granulated sugar 2 tablespoons grated orange zest 1 teaspoon vanilla extract 5 large eggs 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 2/3 cup fresh orange juice 1/4 cup tequila 1/4 cup pomegranate juice red food coloring For the glaze 1/2 cup granulated sugar 1/3 cup orange juice 2 tablespoons tequila 1/2 cup confectioners' sugar pomegranate seeds for garnish Adjust the oven rack to the lower third position and heat to 350°F. Spray a 12-cup bundt pan with cooking spray. Dust the pan lightly with flour then tap out any excess. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Beat in the orange zest and vanilla. Beat in the eggs, one at a time, mixing well after each addition. In a separate medium bowl, combine the flour, salt, baking powder, and baking soda. Stir with a whisk to combine. Use a silicone spatula to gently fold half the flour mixture into the butter mixture just until incorporated. Add the orange juice and stir until combined. Fold in the remaining flour mixture until all the dry ingredients are moistened. Transfer half the batter to a medium bowl. Add the pomegranate juice and a few drops of red food coloring. Stir with a whisk until well blended. And the tequila to the remaining batter and whisk until well combined. Using a 2-inch cookie scoop, drop alternating colors of batter into the prepared pan. Tap the pan on the counter one or two times to remove any air pockets. Bake for 45-55 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs. Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely. Make the glaze Combine the sugar and orange juice in a small sauce pan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners' sugar until smooth. Use a pastry brush to brush the glaze all over the surface of the cake. Slice and serve with pomegranate seeds. Recipe Notes Try piercing the cake in multiple places with a toothpick. This will create small cavities for the glaze to seep into adding extra flavor and moisture. Make ahead tip: Cover the unglazed cake tightly and refrigerate for up to 2 days or freeze up to 2 months. Bring the cake to room temperature, make the glaze, and serve.