I personally think that March in the Pac Northwest is hell. It's cold. It's rainy. Sometimes it snows. It is particularly difficult for me when I see pictures of all my friends in Texas. It seems like as soon as February rolls around everyone is posting pictures of beach time, gardens and talking about how they are getting sunburns. Things I can only dream about.
This cake is the result of my frustrations and while it didn't make it any warmer or even make the sun come out it was wonderful and tasted like my favorite Summer drink a mojito!
This is my submission for the March edition of Dessert Wars, which had a great twist to it. We were given two columns of ingredients to choose from, one traditional and one not so much. I choose to include avocado from the "not so much" column and lime and mint from the traditional.
Mojito Pound Cake
recipe modified from joythebaker
3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup unsalted butter, softened
3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1/2 cup buttermilk
1/4 cup rum
flesh of 1 1/2 ripe avocados, just over a cup of avocado, mashed
Preheat oven to 350 degrees F. Grease and flour a bundt pant.
In a medium sized bowl, sift together flour, cornmeal, salt, baking powder and baking soda. Set aside. Set the four eggs out on the counter to come to room temperature while you beat the butter and sugar.
In the bowl of a stand mixer, beat butter on medium speed until softened and pliable. Add the sugar and beat until light and fluffy, about 4 minutes. Add the avocado and beat another minute to incorporate. Scrape down the sides of the bowl to ensure that everything is thoroughly mixed.
Add the eggs one at a time, beating 1 minute after the addition of each egg. Beat in vanilla extract.
Reduce the mixer speed to low and add half of the flour mixture, all of the buttermilk, and then the rest of the flour mixture. Beat just until combined.
Divide the dough between the two loaf pans and place in the oven. Turn the oven down to 325 degrees F. Bake for 40-45 minutes or until a skewer inserted in the center of the cakes comes out clean. I checked my cakes every ten minutes or so after the 30 minute mark. Let cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely.
3 1/4 cups confectioners sugar
8 tablespoons fresh lime juice plus 2 1/2 teaspoons freshly grated lime zest (about 6 limes total)
Sift confectioners' sugar into a medium bowl. Add lime juice; stir until smooth. Stir in lime zest. Use glaze immediately.
Candied Mint Leaves
1 tsp. water
Gently wash flowers and leaves in cool water and blot dry on paper towels.
mix the water with egg white and beat slightly.Carefully dip mint into egg white. Gently dredge with sugar and dry on waxed paper 12 hours or more before using.
March's prize package includes:
Whisk and cupcake necklace from Moon & Star Designs
The Smartshopper Electronic Grocery List Organizer
Lenox Personalized Musical Cupcake
1,000 ideas for Decorating Cupcakes, Cookies & Cakes
Endless Vanilla and Cinnamon Extract
Unlimited Layers: A Recipe for Turning Your Passion into Profits
50 $ Gift certificate to organic valley
Organic Prairie $50 Gift Certificate
Theme Kitchen $50 Gift Certificate