MOJITO CAKE
Turn your favourite cocktail into a dessert with this mojito cake made with a lime, mint and white rum syrup and lime buttercream. It's a perfect party cake
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h5m
Yield Serves 10-12
Number Of Ingredients 15
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter and line two loose-bottomed 20cm round cake tins.
- Put the butter and sugar in a large mixing bowl. Beat for 5 mins with an electric whisk until pale and fluffy. Whisk in the eggs one at a time, then fold through the flour, grated lime zest and yogurt. Divide the batter between the prepared tins and bake in the centre of the oven for 25-30 mins, or until a skewer inserted in the middle comes out clean. Leave in the tins for a min, then turn out onto wire racks.
- To make the syrup, put half the lime juice and all the sugar and mint leaves into a saucepan and bring to a simmer, adding 1 tbsp water if needed to dissolve the sugar. Gently bubble for 7-10 mins, or until syrupy. Remove from the heat and stir through the rum and remaining lime juice. Leave to infuse for 10 mins, then strain into a bowl.
- Prick the warm cakes all over with a cocktail stick and pour over the syrup. Leave to cool completely.
- To make the buttercream, put the butter, icing sugar and lime zest in a bowl and beat with an electric whisk for 5 mins until light and fluffy. Beat in the cream cheese until just combined, being careful not to overbeat.
- Put one of the syrup-soaked sponges on a large serving plate and spoon over one-third of the buttercream, spreading it over with a palette knife. Top with the other sponge and spread the remaining icing over the top and sides of the cake. Decorate with the lime wedges, lime zest and mint leaves. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 609 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 61 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
MOJITO LOAF CAKE
I was curious how I might flavor a loaf cake with the key ingredients of a mojito: lime, mint, and rum. It was a delicious experiment! Decorate the loaf with lime slices and mint leaves, if you like.
Provided by LauraF
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
- Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
- Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
- Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
- Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
- Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
- Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 52 g, Cholesterol 38.7 mg, Fat 18 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 294.7 mg, Sugar 29.3 g
MOJITO LOAF CAKE
I was curious how I might flavor a loaf cake with the key ingredients of a mojito: lime, mint, and rum. It was a delicious experiment! Decorate the loaf with lime slices and mint leaves, if you like.
Provided by LauraF
Categories Rum Desserts
Time 1h50m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan or line with parchment paper.
- Combine sugar, lime zest, and mint in a medium bowl. Rub together with your fingers until moist and fragrant. Add lime juice and rum; whisk until dissolved. Whisk in yogurt, oil, and eggs.
- Stir flour, baking powder, and salt together in a large bowl. Slowly add the wet ingredients, mixing until smooth. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts browning too quickly.
- Cool in the pan for 5 to 10 minutes before inverting onto a cooling rack set over a baking sheet.
- Prepare the glaze while the loaf is cooling. Whisk powdered sugar, lime juice, and mint leaves in a small saucepan. Cook and stir over low heat until glaze is smooth and mint has wilted, about 5 minutes. Remove from heat and stir in rum until completely combined.
- Strain glaze into a measuring cup with a spout, pressing against the mint leaves to extract as much flavor as possible. Let sit until slightly thickened, about 5 minutes.
- Pour the glaze over the cooling cake, letting excess drip down the sides. Let loaf cool and glaze firm up before slicing.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 52 g, Cholesterol 38.7 mg, Fat 18 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 294.7 mg, Sugar 29.3 g
MOJITO CAKE
Slices of tender white cake feature pretty flecks of fresh mint. The rum glaze and whipped cream garnish are great!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake as directed on box for 13x9-inch pan. Cool 15 minutes.
- Meanwhile, in 2-quart saucepan, mix glaze ingredients. Heat to boiling over high heat, stirring frequently. Reduce heat to medium; continue to boil 3 minutes, stirring frequently, until glaze has thickened slightly.
- Poke warm cake every inch with fork tines. Pour glaze slowly over cake. Cool completely, about 1 hour.
- In small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf and shredded lime peel. Store loosely covered.
Nutrition Facts : Calories 350, Carbohydrate 41 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 28 g, TransFat 0 g
LARRY'S MOJITO CAKE
Courtesy of Cookie Madness.net, Anna and Larry. Saw this on A Taste of Cuba.com and I thought it sounded very interesting - so am sharing.
Provided by Manami
Categories Dessert
Time 40m
Yield 1 angel food cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Spray a 13×9 inch metal pan with cooking spray.
- If you use a Pyrex dish, reduce the heat to 325ºF.
- You can also use a 15×10 inch pan, which is what Larry uses.
- In a mixing bowl, stir together the pineapple, lime juice, rum, and angel food cake mix.
- Pour the mixture into the pan and bake it using the following cook times - 18-24 minutes for a 15×10 inch pan or about 25 minutes for a 13×9 inch pan.
- Let cool completely in pan.
- In mixing bowl, beat together the softened cream cheese and limeade concentrate.
- Check for sweetness.
- Add sugar if you feel you need it - I used 4 tablespoons.
- Beat in rum extract and rum, if using,, then fold in Cool Whip Lite.
- Spread over cooled cake.
- Sprinkle with coconut and lime zest.
- Top each serving with mint leaves.
- Larry says, "One last thing. It's fairly low fat. You could get away with using Cool Whip Free rather than Cool Whip Lite, but I personally would not trade out the low fat cream cheese for fat free because the texture would not be as smooth.".
Nutrition Facts : Calories 3220.9, Fat 79.9, SaturatedFat 58.1, Cholesterol 131.6, Sodium 4251.8, Carbohydrate 566.8, Fiber 7.1, Sugar 354, Protein 74.6
More about "mojito loaf cake recipes"
MOJITO DRIZZLE LOAF CAKE | ASDA GOOD LIVING
From asda.com
4/5 (24)Total Time 1 hr 10 minsCategory BakingCalories 246 per serving
- Peel the zest from 1 lime and slice into thin slivers. Set aside. Finely zest the other lime, then juice both limes.
- Put the spread, eggs, 175g of the caster sugar, the flour, coconut and half the finely grated lime zest into a bowl. Whisk for 2-3 minutes until fluffy. Spoon into the loaf tin and bake for 25 minutes. Cover loosely with foil and bake for a further 20-25 minutes until golden.
- Put the lime juice, rum, mint, remaining finely grated zest and the remaining 50g caster sugar in a pan. Bubble for 3-4 minutes until syrupy. Leave to infuse for 5 minutes.
MOJITO LOAF CAKE – EIGHTY 20 NUTRITION
From eighty20nutrition.com
3/5 (4)Total Time 30 minsServings 15Calories 203 per serving
MOJITO BUNDT CAKE RECIPE - RECIPE BY SISLEY WHITE
From sewwhite.com
RECIPE DETAILS | CANOLA OIL. GOOD FOR EVERY BODY!
From canolainfo.org
MOJITO CAKE - CINNAMON AND SUGAR
From cinnamonsugarandalittlebitofmurder.com
MOJITO LOAF CAKE | RECIPE | LOAF CAKE, CAKE RECIPES, CAKE
From pinterest.co.uk
KEY LIME MOJITO CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
YOU CAN HAVE YOUR CAKE AND DRINK IT TOO - WITH THIS …
From living2cook.com
THE MOJITO LEMON DRIZZLE LOAF, HOW TO PAINT ON A CAKE ... - LILI'S CAKES
From liliscakes.com
MOJITO CAKE | CAKE BY COURTNEY
From cakebycourtney.com
MOJITO CAKE (POUND CAKE) - SPATULA DESSERTS
From spatuladesserts.com
MOJITO LOAF CAKE | RECIPESTY
From recipesty.com
MOJITO DRIZZLE LOAF CAKE | LOAF CAKE, RECIPES, CAKE
From pinterest.com
GINGER MOJITO CAKE - EVERY NOOK & CRANNY
From everynookandcranny.net
MOJITO LOAF CAKE | RECIPE | LOAF CAKE, LIME CAKE, BAKING TINS
From pinterest.ca
COCONUT AND LIME LOAF CAKE - THE BAKING EXPLORER
From thebakingexplorer.com
MOJITO LOAF CAKE - MASTERCOOK
From mastercook.com
TRIED AND TRUE: MEXICAN CHOCOLATE LOAF CAKE - COOKING & RECIPES
From cookinginstilettos.com
MOJITO CHEESECAKE (NO BAKE) - THE BAKING EXPLORER
From thebakingexplorer.com
MOJITO LOAF CAKE | RECIPE | LOAF CAKE, RECIPES, CAKE FLAVORS
From pinterest.ca
MOJITO DRIZZLE CAKE RECIPE | VEGAN BAKING RECIPES | TESCO REAL FOOD
From realfood.tesco.com
MOJITO LOAF CAKE | RECIPE | LOAF CAKE, RECIPES, CAKE FLAVORS
From pinterest.com
RECIPE: MOJITO CAKES STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
MOJITO LOAF CAKE - ALL RECIPES | DIC | COPY ME THAT
From copymethat.com
MOJITO CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
MOJITO LOAF CAKE | RECIPE | LOAF CAKE, CAKE RECIPES, CAKE
From in.pinterest.com
EASY BOOZY CAKES AND BAKES - OLIVEMAGAZINE
From olivemagazine.com
THE MOJITO LEMONICIOUS DRIZZLE CAKE | LILI'S CAKES
From liliscakes.com
MOJITO CHEESECAKE (NO BAKE) - ELLAS BETTER BAKES
From ellasbetterbakes.com
MOJITO LOAF CAKE - RUM
From worldrecipes.org
BERRY MOJITO CAKE RECIPE - KING RECIPES
From gijilmolerku.com
MOJITO CAKE #RECIPE #BOOKLAUNCH @LUCYBURDETTE - MYSTERY …
From mysteryloverskitchen.com
MOJITO CAKE RECIPE | DR. OETKER
From oetker.co.uk
MOJITO CAKE RECIPE | ETSY CANADA
From etsy.com
MOJITO CAKE - BAKING IDEAS, RECIPES & TIPS » BAKE WITH STORK
From bakewithstork.com
MOJITO CUPCAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
MOJITO RECIPE - CAKE BAKING
MOJITO CAKE RECIPE | DR. OETKER
CUBAN MOJITO CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search