Bridget Albert, Southern Glazer’s Wine & Spirits
The Bundt Cake:
2½ cups flour
2 t. baking powder
½ t. baking soda
½ t. salt
1 t. vanilla extract
1 c. unsalted softened butter
1½ c. sugar
4 large eggs
1 c. buttermilk
¼ c. good quality mezcal
Preheat oven to 35°F. Grease and flour a bundt cake pan. Set aside. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In another large bowl, cream together (you can do this by hand or use a hand or stand mixer) the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Slowly add the dry ingredients into the butter mixture, alternating with buttermilk. Mix until combined. Stir in the mezcal and mix until the cake batter is smooth. Pour cake batter into bundt cake pan and spread evenly. Tap to remove air bubbles. Bake for 45 minutes or until a toothpick inserted in the center is clear. Remove cake from oven and let cool.
The Mezcal Frosting:
½ c. unsalted softened butter
1½ c. powdered sugar
2 t. mezcal
1 t. lime zest
Prepare mezcal frosting while cake is cooling. In a bowl beat butter until creamy. Add in powdered sugar and beat (by hand or with a mixer) until combined. Add mezcal and lime zest to mixture and beat until frosting is well combined. Once cake is cooled, spread frosting evenly over top of cake. Garnish with fresh lime wheels is optional. Allow the frosting to set and serve.