When preparing a Mojito, lime juice is added to sugar syrup and mint leaves. The mixture is then gently mashed with a muddler. The mint leaves should only be bruised to release the essential oils and should not be shredded. Then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. Finally, the drink is topped with whole ice cubes and sparkling soda water. Mint leaves and lime wedges are used to garnish the glass. ~ Wikipedia

The Mojito was born on the island of Cuba and is one of the nation’s oldest cocktails. In the mid-1800’s the creation of the Bacardi company bolstered the popularity of the Mojito. The mojito rose to prominence to the international world when renowned writer Ernest Hemingway became a fan of the beverage after visiting a local Cuban bar called ‘La Bodeguita del Medio’ and also consumed the drink in Key West, Florida. While we may never know the true origin of the drink, the tasty combination of lime and mint is sure to stick around for years to come.

I am a cocktail kind of girl. Maybe the sweetness of the chilled alcoholic beverage is what appeals to me. Wine I find sour, Beer I find bitter and of course Whiskey takes bitterness to another level for me, I’m unashamed to say. I’ve tasted most of the sweet flavoured cocktails and I love most of them.

In my throes of culinary inventiveness, I dreamed up my series of cakes tasting like my favourite cocktails. Developing the recipes, I realised that all the goodness of fresh fruit, dried fruit and herbs was being used to flavour my cakes. So, in fact they are nutritious cakes.  To add the alcohol or not is an option. I’ve kept the base cake recipe the same, adding flavourings and alcohol according to the cocktail I was being inspired by.

My post on the series of cocktail flavoured cakes can be read on Cocktail in a Cake.

Mojito Cocktail Cake

Ingredients ~

100 gms soft butter
100 gms caster sugar
110 gms flour
¼ tsp baking powder
3 eggs
2 tbsp grated lemon peel
2 tbsp finely chopped mint leaves
¼ cup White Rum

Method ~

1. Beat the butter and caster sugar till pale and double in volume.
2. Add one egg at a time, beating into the batter till well incorporated.
3. Mix the grated lemon peel and the chopped mint leaves to the batter.
4. Gently stir in the white rum.
5. Sift the flour and baking powder and fold into the batter.
6. Pour the batter into a greased and floured baking tin.
7. Bake at 160*C for 25-30 minutes or till done.
8. Decorate with lemon slices and mint sprigs.