This second cake came from the idea of cocktail flavoured cakes. Originally i didn't put the rum in the cake mix so hopefully it doesn't alter the cake too much. It did need an extra kick of rum in it. I also used light muscovado but if i tried it again i would probably opt for the dark instead to give a better flavour.
175g
butter *
175g muscovado sugar *
3 eggs *
2 limes zest *
½tsp vanilla extract *
50ml dark rum *
175g SR flour
25ml
water *
1 lime juice *
10
mint leaves *
50ml
dark rum *
50g
muscovado sugar
125g
butter *
175g
icing sugar
* ¼tsp
peppermint extract
Serves
12
Cream
together the 175g butter and 175g of muscovado sugar until pale.
Individually beat in the eggs then the finely chopped lime zest,
vanilla and rum. Fold in the flour. Bake for about 30min at 190oC.
While
baking add the water, lime juice mint leaves and the remaining rum
and muscovado sugar to a pan. Put on a high heat until a thin syrup
is formed then remove the mint leaves. Spoon over the cake as its
cooling.
Cream
together the rest of the butter with the icing sugar and mint
extract. Use to ice the cake once it has cooled.
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