Mojito Cocktail Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">320g all-purpose flour</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">240ml buttermilk</li><li class="ingredients-single-item">60ml white rum (or clear apple juice for non-alcoholic version)</li><li class="ingredients-single-item">Zest of 3 limes</li><li class="ingredients-single-item">30ml fresh lime juice</li><li class="ingredients-single-item">30g fresh mint leaves, finely chopped</li><li class="ingredients-single-item">For the rum glaze:</li><li class="ingredients-single-item">180g powdered sugar</li><li class="ingredients-single-item">30ml white rum (or lime juice for non-alcoholic version)</li><li class="ingredients-single-item">15ml fresh lime juice</li><li class="ingredients-single-item">5g finely chopped mint leaves</li><li class="ingredients-single-item">1g lime zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm bundt cake pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane zester</li><li class="equipment-single-item">Citrus juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (fan)/190°C/375°F/Gas Mark 5. Thoroughly grease and flour a 25cm bundt pan, ensuring you get into all the crevices. This careful preparation prevents your cake from sticking, which is particularly important with the intricate design of a bundt pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy, about 4-5 minutes. Don't rush this step - the extended creaming creates tiny air pockets in the batter that will help your cake rise beautifully and create a light texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, don't worry - the flour will bring it back together. The protein in the eggs provides structure to your cake while the fats contribute to a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking powder, and salt. In another small bowl, combine the buttermilk, rum, lime juice, lime zest, and chopped mint leaves. The acid in the buttermilk and lime juice will react with the baking powder, creating additional lift in your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry and wet ingredients to the butter mixture, alternating between the two and beginning and ending with the dry ingredients (dry-wet-dry-wet-dry). Mix just until combined after each addition. Overmixing develops gluten, which can make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spoon the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. This ensures an even crumb throughout your baked cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs. The cake should also be pulling away slightly from the edges of the pan. If the top is browning too quickly, loosely cover with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for exactly 15 minutes - any less and it might fall apart, any more and it might stick. Then invert onto a wire rack to cool completely. This cooling period allows the cake structure to set while still warm enough to release easily from the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cake is cooling, prepare the glaze by whisking together the powdered sugar, rum, lime juice, chopped mint, and lime zest until smooth. Adjust consistency if needed - the glaze should be thick enough to coat the back of a spoon but still pour smoothly. Too thin and it will just run off the cake; too thick and it won't drape nicely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the cake is completely cool, place it on a serving plate and drizzle the glaze evenly over the top, allowing it to run down the sides naturally. For the most attractive finish, pour the glaze in stages, letting each layer set slightly before adding more.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Garnish with additional fresh mint leaves and lime zest if desired. Allow the glaze to set for about 20 minutes before slicing. The cake will keep in an airtight container at room temperature for up to 3 days, though the mint flavor is most vibrant on the first and second days.</li></ol>