I have been sitting on this cake for months! And that is not an exaggeration. Sue of Palatable Pastime is hosting and announced the theme of “Secret Garden” earlier this year. She defined the task by making a cake with flowers, herbs or summer vegetables. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
I opted for the “herbs” qualification and used up my massive amount of mint! I quickly decided on doing a mojito bundt. For Cinco de Mayo we met with some of my husband’s new coworkers at a local Mexican restaurant to celebrate their project kick-off. Neither of us are really big margarita fans and we figured we’d try the mojito instead. I had forgotten about that particular cocktail over the years. I remember first having one at my neighbors house some 6-odd years ago with some homegrown sugar cane and mint – delicious.
This recipe was the first that I photographed with my new macro lens. In addition to my obsession with photographing blood oranges, I’ve found zoomed-in photos of zest to be fascinating.
As you probably know by now, I am not a huge fan of frosting in general, but specifically on my bundt cakes. I hate covering up the intricate details of my bundt pans. This cake did need more than just powdered sugar, so I decided to create a simple lime glaze and toss in some finely chopped mint for extra measure to top these moist, boozy cakes.
I used my Bundt Duet Pan for these Mojito Bundt Cakes.
Mojito Bundt Cakes
Ingredients for the cake:
- 2 C flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 stick butter, softened
- 1 C sugar
- 1 egg
- 2 tsp vanilla
- 2 tsp lime zest
- 2 tsp finely chopped fresh mint
- 1/2 C rum
- 1 1/4 C applesauce
Ingredients for the glaze:
- 2 C powdered sugar
- juice 1/2 lime, or to taste
- lime zest
- fine chopped fresh mint
- Preheat oven to 350 degrees F. Grease two 2.5 C bundts.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the egg and vanilla and mix until combined. Add in the lime zest, mint, and rum and mix until fully incorporated.
- Add 1/3 of the dry ingredients, mixing until combined. Add 1/2 of the apple sauce, mixing until combined. Repeat, ending with the dry ingredients.
- Divide batter between the bundt pans. Bake 45-50 minutes, or until a knife inserted comes out cleanly. Allow cakes to cool in the pan before removing to a cooling rack.
- Make the glaze: Whisk together powdered sugar and lime juice until smooth. Fold in the lime zest and mint. Top cooled cakes with the glaze. Garnish with extra lime zest and mint, if desired.
*This recipe is modified from Kat at http://www.gooseberrymooseberry.com/2012/03/mini-mojito-cupcakes.html*
And don’t forget to take a peek at what other talented bakers have baked this month:
Almond Lavender Bundt by The Queen of Scones
Carrot Bundt Cake with Chamomile Orange Icing by Patty’s Cake
Chocolate and Mint Cake by Baking Yummies
Ginger & Lemon Crackle Courgette Bundt Cake by Baking in Pyjamas
Elderflower and Lemon Bundt by Jane’s Adventure in Dinner
Lavender & Honey Bundt by Living the Gourmet
Lavender & Lemon Bundt Cake by I Love Bundt Cakes
Lavender Lemonade Bundt by All That’s Left Are The Crumbs
Lemon and Rosewater Cake by Palatable Pastime
Lemon Balm Bundt Cake by Magnolia Days
Lemon Zucchini Bundt with Sugared Pansies by A Day in the Life on the Farm
Roses & Lemon Bundt Cake by kidsandchic
Spiced Zucchini Bundt Cake by Making Miracles
Sweet Chocolate Feel the Beet Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Vanilla Rose Bundt with Edible Flowers by Our Good Life
Yorkshire Parkin Mini Bundt by Food Lust People Love
Zucchini, Cheddar and Chive Bundt by Cookaholic Wife