Sunday, March 6, 2011
(No, those are NOT marshmallows; they are dessert mints. You know, mojito...mint? I couldn't find fresh mint leaves. I really need to start growing some.)
Adapted to US units of measurements from, Domestic Sluttery's Mojito Cake!
-8.82 tablespoons butter (1 stick and a sliver ~ room temp)
-3/4c superfine sugar (I put granulated sugar in a food processor for a bit - when you do this, add about 1/2c or more for the glaze later)
-2 eggs ~ room temp
-1/4c rum (I used light from from the Conch Republic)
-zest of 2 limes
-1.4c of self rising flour
-1 tsp of baking powder
(I did not have any self-rising flour, so using the old adage of 1 1/2 tsp baking powder and 1/2 tsp salt per 1 c of flour to make self-rising flour, I added 2 7/8 tsp. baking powder, 5/8 tsp. salt, and 1 1/4 c all-purpose flour, total. If my math is too confusing for you, go ahead and use self-rising flour.)
-100ml water (between 1/3 and 1/2 c if your liquid measuring cup does not have ml)
-1/2c superfine sugar (from above)
-3 tbs. rum
-juice from the two limes you zested earlier
-8 tbs. (1 stick) butter ~ room temp
-1 1/4 c confectioners sugar (to start)
-juice from 1 lime
(optionals: green food colouring [I used moss coloured food paste], thin slices of lime, mint springs for decor. I could not find any so I used green and white dessert mints. [I really, really need to just grow some mint.])
Ready? Set? Bake!
Set oven to 325 degrees. With a mixer, cream together butter and sugar until fluffy. In another bowl, beat together eggs and rum. Slowly add rum mixture to butter mixture with a mixer until fluffy. Fold in zest, flour, and baking powder. Pour into cake pan, and cook for 35 - 40 mins. (Check after 30)
For the glaze, put water and sugar into saucepan and stir until translucent. BTB RTS, (Bring to boil and reduce to simmer) for 5 - 7 minutes. Let cool all the way and then add the 3 tbs. rum and lime juice from zest. (yes, the rum is not cooked away. Woo-hoo!
When the cake is done and completely cool, poke all over with a fork, and use a pastry brush to "paint" the glaze all over the cake. Then, make the frosting:
Add 1 1/4 cup of confectioners sugar to butter and mix. Gradually add lime jucie until you get a frosting consistency. You can always add more sugar if it gets too thin. Once the frosting is a good consistency, ground up some altoids (I used 17 total) in a mortar and pestle or food processor. Add some to icing. Just keep tasting until it's perfect!
Frost and decorate with sliced limes or fresh mint leaves, if you have them. :)