Thursday, November 19, 2009

Mojito Cake by Cakelove

As we know, Mojitos are one of the best uses for rum. And there are a lot of fantastic uses for rum, as my roommates and I explored our senior year of college.
Hot Rum Spiced Cider
Rum-nana Pancakes
Rice Pudding flavoring
Actually, flavoring just about any dessert. Also any drink or icecream.

We thought that buying the massive jug of rum would be more cost effective and last us a long time. It did not, because it's very presence inspired us to add it to almost everything we ate or drank.

Anyway...why not a mojito cake? Thanks, Cakelove!

Preheat to 350. Prepare two 9 in cake pans.

12 oz AP flour (or 2 cups plus 2 T)
1/4 cup potato starch
1 t salt
1/4 vanilla powder (I omitted this.)
1/4 t baking soda
3 whole cloves, ground (I used pre-ground)
1/3 cup oven dried mint (place mint leaves in an aluminum foil pouch. poke holes with a fork. bake at 350 for 10-15 minutes. Crush with fingers and remove stems. )

Whisk together and set aside

2/3 cup sour cream
1/4 cup half and half
3 T dark rum
2 t vanilla extract
1 t molasses
1 t lemoncello (I was unable to find this at our liquor store, so I used
1 lime, zested (to add to the butter and sugar) and segmented (meaning cutting the juice pods away from the white segments holding them to the middle. So you have just juice pods and no strings or tough parts) (add the juice pods to the rest of these ingredients)

Whisk together and set aside

8 oz (2 sticks) unsalted butter, softened
18 oz (2 1/4 cups) extra fine sugar
2 t minced lime zest
4 large eggs
2 large egg yolks

Cream the butter, sugar and lime zest in a mixer at low speed until light and fluffy, about 5 min.
Add the eggs and yolks one at a time, fully blending each.
Add the dry and wet ingredients, alternating in 3 to 5 additions, in about a minute (don't linger over this step.) Scrape the mixer, and then beat on medium for 15-20 sec.

Pour into cake pans and bake about 30 min, until a knife or skewer stuck in the middle comes out clean.

I saved some batter and made myself a couple cupcakes:

While your cakes are cooling (don't remove from the pans until they are cool, then wrap in plastic wrap and refrigerate), make your Rum Italian Meringue Buttercream (recipe in previous post).

Doctor up your layers, pile them on, do the crumb coat, chill, and then glop on the frosting. You may want to garnish with mint leaves and Raw Sugar.

Be sure to serve at Room temp. This cake is a little denser, and is in fact called a pound cake in the book. So for the cake an icing to be soft, pull out of the fridge about an hour before serving.

1 comment:

  1. this post made me happy. call me so we can talk about it...and other posts.