1-Kicking off with the basics, preheating your oven to 350°F (175°C) is the first step to get that perfect bake grease a 12-cup bundt pan to make sure nothing sticks. Start by creaming together 1 1/4 cups of unsalted butter and 2 cups of granulated sugar until it’s light and fluffy, which usually takes a few minutes with a mixer. Then, mix in 2 tablespoons of grated orange zest, 1 teaspoon of vanilla extract, and add the 5 large eggs one at a time, ensuring everything blends smoothly.

2-In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda these dry ingredients form the cake’s structure. Gently fold this into your wet mixture along with 2/3 cup of fresh orange juice to keep it moist and flavorful. For that signature look, divide the batter in half: stir 1/4 cup of pomegranate juice and some red food coloring into one part, and mix 1/4 cup of tequila into the other.

3-Alternate scooping the two colorful batters into your prepared pan to create those beautiful layers, then tap the pan to release any air bubbles. Pop it in the oven and bake for 45-55 minutes, or until a toothpick comes out clean. Once done, let it cool in the pan for 20 minutes before moving it to a rack. This step ensures the cake sets properly, and when it’s ready, you’ll brush on the glaze made by dissolving 1/2 cup granulated sugar in 1/3 cup orange juice over heat, then stirring in 2 tablespoons tequila and 1/2 cup confectioners sugar. For the best results, pierce the cake with a toothpick first so the glaze soaks in nicely, and finish with a sprinkle of pomegranate seeds. If you’re like me, adding a personal touch, such as serving it with fresh fruit, makes this even more fun for family brunches.