- 6 ounces unsalted butter, room temperature (1 1/2 sticks)
- 3 cups superfine granulated sugar
- 1 vanilla bean, split and seeds scraped
- 5 eggs
- 3 cups plus 3 tablespoons all-purpose flour
- 1/4 teaspoon cayenne
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 1 orange, zested
- 1/2 cup pureed fresh mango
- 2 tablespoons tequila
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons rum
- 1 teaspoon orange oil
- Nonstick spray with starch (recommended: Baker's Joy)
- Confectioners' sugar, for dusting
Preheat your oven to 350 degrees F.
In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
Dust with confectioners' sugar and enjoy!