Mojito Rum Tea Cake with Glaze george geary

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Title : Mojito Rum Tea Cake with Glaze george geary

PDF summary : Mojito Rum Tea Cake with Glaze. A loaf cake packed with the flavors of Cuba! Just like the namesake Mojito drink. Yield: 1-pound cake, serves 8-12.

Title : Mojito Rum Tea Cake with Glaze
Producer : macOS Version 10.15.4 (Build 19E287) Quartz PDFContext
Author : GEORGE GEARY
Creator : Word
Creationdate : 1970-January-01
Moddate : 1970-January-01

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Mojito Rum Tea Cake with Glaze

A loaf cake packed with the flavors of Cuba! Just like the namesake Mojito drink.

Yield: 1-pound cake, serves 8-12
Preheat oven: 350°F
9x5-inch pan, sprayed with non-stick spray

7 medium
1 cup
1/3 cup
2 large
1-1/2 cups
1 tsp
1/4 tsp
1/2 tsp
1/3 cup
1/4 cup


limes, zested and juiced (divided)
granulated sugar
canola oil
eggs
cake flour
baking powder
baking soda
salt
sour cream
fresh mint leaves, chopped fine












1. In a large bowl, combine 1 Tbsp lime zest, granulated sugar and oil. Whisk in

eggs until fully blended. Set aside.


egg mixture mixing fully.

2. In another bowl, whisk flour, baking powder, baking soda and salt. Add to sugar-

3. In a small bowl combine 1/4 cup lime juice and sour cream. Add to above

mixture. Fold in chopped mint. Pour into prepared pan. Bake in center rack, for
45 to 55 minutes or until a toothpick inserted into the center comes out clean.
Meanwhile, make the glaze and icing.


Glaze:
1 Tbsp
1/2 cup
2 Tbsp






granulated sugar
lime juice (from above)
clear rum

1. In a small saucepan on low heat, stir granulated sugar and lime juice just to a low
simmer. Take off of heat, add rum. After loaf comes out of the oven while still in
the pan, pour glaze over. Let set for 10 minutes. Invert out of pan onto serving
plate.


Icing:
1 cup
1 Tbsp
2 tsp
1. Whisk confectioners’ sugar, lime juice and zest until smooth. Pour over the top of

powdered sugar
lime juice (from above)
lime zest (from above)





the cooled loaf.

©2015 George Geary CCP
[email protected]




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