Tequila Sunrise Cake

- Adjust the oven rack to the lower third position and heat to 350°F. Spray a 12-cup bundt pan with cooking spray. Dust the pan lightly with flour then tap out any excess.

- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes. Beat in the orange zest and orange juice. Beat in the eggs, one at a time, mixing well after each addition.

- In a separate medium bowl, combine the flour, salt, and baking powder. Stir with a whisk to combine. Use a silicone spatula to gently fold half the flour mixture into the butter mixture just until incorporated. Add the milk and stir until combined. Fold in the remaining flour mixture until all the dry ingredients are moistened.

- Transfer half the batter to a medium bowl. Add the pomegranate juice and a few drops of red food coloring. Stir with a whisk until well blended. And the tequila to the remaining batter and whisk until well combined.

- Using a 2-inch cookie scoop, drop alternating colors of batter into the prepared pan. Tap the pan on the counter one or two times to remove any air pockets. Bake for 60-70 minutes or until a wooden toothpick inserted into the center comes out with only a few dry crumbs.

- Cool in the pan for 20 minutes, then transfer to a cooling rack to cool completely.

- Combine the sugar and orange juice in a small saucepan. Heat over low heat until the sugar has completely dissolved. Remove from heat. Stir in the tequila and confectioners' sugar until smooth.

- Use a pastry brush to brush the glaze all over the surface of the cake.