MAKES 1 (12-CUP) BUNDT CAKE
Jasper’s Italian restaurant is famous for being one of the best places in Kansas City to dine and enjoy authentic Italian food in the city. Almost as famous as the restaurant is the limoncello cake that Jasper Mirabile Jr. bakes. We were honored and thrilled when Jasper agreed to let us share his famous recipe with you. Limoncello Cake is truly a poke cake that deserves a place in the poke cake hall of fame. Grazie, Jasper!
Nonstick baking spray with flour
1 (15.25- to 18-ounce) box yellow cake mix
1 (3.4-ounce) box vanilla instant pudding mix
¾ cup limoncello
½ cup canola or vegetable oil
¼ cup water
4 large eggs
1 large egg yolk
Grated zest of 1 large lemon
GLAZE:
¾ cup packed dark brown sugar
¾ cup (1½ sticks) unsalted butter
¼ cup limoncello
Grated zest of 1 large lemon
3 tablespoons fresh lemon juice
Preheat the oven to 350°F. Spray a 12-cup Bundt pan with nonstick baking spray with flour.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pudding mix, limoncello, oil, water, eggs, egg yolk, and lemon zest. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared pan.
Bake for 55 to 60 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 5 to 10 minutes.
MAKE THE GLAZE: While cake is baking, in a small saucepan, combine the brown sugar, butter, limoncello, lemon zest, and lemon juice. Bring to a boil over medium heat, stirring continuously. Cook, stirring continuously, for 4 to 5 minutes, or until the mixture has a creamy consistency.
Line a rimmed baking sheet with aluminum foil (to make cleanup easy). Place a wire rack on the foil-lined baking sheet. Invert the cake onto the wire rack and remove the pan.
Poke holes evenly over the top of the baked cake using a skewer. Spoon the glaze slowly over the cake and into poked holes. The glaze will run down the sides. Let the cake cool for at least 1 hour before serving.
Carefully move the cake to a cake plate and serve.
TIP
Placing the cake on a wire rack and letting the excess glaze drip off ensures that the bottom of the cake does not become soggy from sitting in the glaze. To easily move the cake from the wire rack to the cake plate, use two long pancake turners to carefully lift the cake.