Cazcabel Honey Bundt Cake

Oh how I love honey tequila... It's like a dream. Warm and cosy, and full of fun memories. My friend Tasha bought me a bottle a while ago, so it was only right that I transformed some of it into a cake for her. The result is a beautifully rich cake, with a spicy edge.

Cake:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 350g Homepride plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 4 tsp ginger
• Zest and juice of one lime
• 250ml vanilla yoghurt 
• 50ml Cazcabel Honey Tequila (or your favourite sort)

Topping:

• 500g icing sugar
• Tequila or water - or a mix- your call... 

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the vanilla extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and ginger.
7. Pour the yoghurt into a jug, and add the tequila, lime juice and zest.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. When completely cool, mix the icing sugar with enough liquid to make a runny icing. I used all tequila, which means STRONG icing, but you can use water if you desire. 
14. Tip it over your cake.
15. Mine's decorated with a little plastic sombrero (off a different bottle of tequila) and sugar pearls.

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.