And one other dish out there for you sugar hounds...

Limoncello Mini Bundt Cakes with Limoncello Glaze
http://www.acupofmascarpone.com/201.....akes-with.html

Makes one average size (8-10 cup) bundt cake or mini bundt cakes (number of cakes depending on mini-pan size used -I got 15 with this)

Ingredients:

For the cake:

*optional

1/2 pound (2 sticks) unsalted butter, room temperature
2 cups sugar (used 1 1/2 cups, its MORE than enough)
2 cups flour
(here I used 1 1/2 cups gluten-free flour, and 1/2 cup almond flour to add body*)
4 large eggs
lemon zest of 1 lemon
juice from 1 lemon*
1 tsp vanilla extract*
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup Limoncello
1 teaspoon lemon extract (I use 1/8 teaspoon Boyajian Pure Lemon Oil)
1/2 package frozen raspberries*

for the glaze:

3/4 cup confectioner's sugar
2 - 3 tablespoons Limoncello
fresh raspberries for garnish, optional

Create the Limoncello Bundt Cake(s):

for the cake:

Preheat oven to 350 degrees F.  Grease and flour mini bundt pans, or 1 regular size bundt pan, and set aside.  You can also use a non-stick baking spray to prepare the pans. (I went with the mini bundts as you see here)

Mix together butter and sugar until well blended.  Add eggs, one at a time and mix well.

In a separate bowl, sift flour, baking powder, and salt together.  Add to the batter, alternating with Limoncello. Mix in lemon extract or oil, zest and juice.

Bake regular size bundt cake for 50 minutes to 1 hour, or until toothpick inserted in center comes out clean.  Bake the mini bundt cakes for 20 - 30 minutes depending on mini-pan size, or until toothpick inserted in center comes out clean.

For the glaze:

Sift 3/4 cup confectioner's sugar in bowl.  Mix in 2 - 3 tablespoons Limoncello until smooth, or to desired consistency.  Drizzle over cooled cake(s).  Garnish with fresh raspberries, if desired.

optional:

Instead of the glaze, dust with powdered sugar or splash with 1/4 cup Limoncello (divided among mini cakes.)

NOW: Its important to note:

I did not top these with raspberries, at all - instead, I added the leftover package of raspberries that I had thawed, crushed them, then put them IN the cake instead :3

Then just dip the cake in the frosting, and let gravity take its course :)

There are OTHER ways as well -

~ You could skip the frosting idea entirely, and just dust these with powdered sugar, as is.

~ You can keep the frosting, then put the crushed raspberries in a separate small saucepan...a bit of sugar (1/4 to 1/2 cup if that) and maybe a bit of lemon zest & limoncello - cook it down to a thick syrup, then strain and spoon it over the frosting when its nice and cooled...and top with a sprig of mint! (thanks to for the idea)

Either way - Happy Valentines folks :)