Margarita Cake

My mom wanted to make an orange take-along cake at the cabin this weekend, so I asked if we could try using lime instead, and this is what we ended up with! It's deliciously tangy- a great summer cake! We didn't have fresh lime zest, but I bet that would only make it better.

Margarita Cake

1-1/4 c boiling water
1 c quick cooking oats
½ c butter
1c brown sugar
2 eggs
½ c frozen limeade concentrate, thawed and undiluted
2 t vanilla
1 ¾ c flour
1 t baking powder
1 t baking soda
½ t salt
½ t nutmeg

Preheat oven to 350°. Pour boiling water over oats. Set aside. Cream butter and sugars. Beat in eggs one at a time. Add limeade concentrate and vanilla. Mix together dry ingredients. Blend into creamed mixture alternately with oats, beginning and ending with flour mixture. Pour batter into a greased 9 x 13-inch pan. Bake until golden on top and toothpick comes out clean, about 30-40 minutes. Cool cake completely on a wire rack before icing.

Icing

Make a typical icing with powdered sugar, melted butter. Icing should be pretty thick. Add 1 T Triple Sec, 2 T fresh lime juice, 2 T tequila and 1 tsp of vanilla. Add warm milk 1 T at a time and more tequila to taste until the icing drizzles in a thin stream from a spoon. Drizzle the icing over the cooled cake in two directions to make a criss-cross pattern.

Serve the cake plain or with vanilla ice cream (or margaritas!).