I have made a couple of rum cakes in the past, but each time they turned out so strong that you could play drinking games with it. So this time when I was putting together the recipe, I kept reminding myself that even though I’m making it for the party – it’s all about the moderation. And finally it turned out just right!
This refreshing, flavourful, fruity and bright cake is just what gloomy end of January needs. Also, how often does it happen in baking that from leftover ingredients you can make a cocktail, eh? Double win!
MOJITO BUNDT CAKE
395g (3 cups) flour
1 teaspoon baking powder
¼ teaspoon salt
250g soft butter
225g (about 1 cup) sugar
1 teaspoon vanilla extract
60ml (¼ cup) white rum
3 tablespoons fresh mint leaves, finely chopped
2 teaspoons lime peel, grated
2 ½ tablespoons lime juice
2 cups icing sugar
4-5 tablespoons milk
1 tablespoon very soft butter
For decorating (optional)
Fresh mint leaves
- Preheat oven to 180C. Grease bundt cake pan.
- In a medium sized bowl mix together flour, baking powder, salt, fresh mint leaves and lime peel.
- Separately, in a large bowl beat together softened butter, sugar and vanilla until light and creamy. Add eggs, one at a time, mixing after each addition.
- Gradually and alternating between two start adding dry ingredients and milk to the butter and egg mix. E.g. mix in ¼ of dry ingredient mixture, mix in ¼ of milk…
- Add rum and lime juice. Mix well.
- Pour into bundt cake pan. Bake for about 1h or until toothpick inserted into the cake comes out clean.
- Cool for about 10 minutes in the pan and then transfer to a cooling rack.
- Let the cake cool completely.
- To prepare the frosting using electric mixer combine icing sugar, milk and softened butter. Spread over the cake and decorate with fresh fruits and mint (optional).