Mojito Tea Cake with Glaze
- canola oil cooking spray
- 1 Tbsp lime zest 15 mL
- 1 cup granulated sugar 250 mL
- 1/3 cup canola oil 75 mL
- 2 eggs
- 1 1/2 cups cake flour 375 mL
- 1 tsp baking powder 5 mL
- 1/4 tsp baking soda 1 mL
- 1/2 tsp salt 2 mL
- 1/4 cup lime juice 60 mL
- 1/3 cup sour cream 75 mL
- 1/4 cup finely chopped fresh mint 60 mL
- 1 Tbsp granulated sugar 15 mL
- 1/2 cup lime juice 125 mL
- 2 Tbsp clear rum 30 mL
- 1 cup confectioner’s sugar 250 mL
- 1 Tbsp lime juice 15 mL
- 2 tsp lime zest 10 mL
- 1. Preheat oven to 350 °F (180 °C). Spray 9 x 5 x 3-inch (22 x 12.5 x 7.5-cm) loaf pan with canola oil cooking spray and set aside.
- 2. In large bowl, combine lime zest, granulated sugar and canola oil. Whisk in eggs until fully blended. Set aside.
- 3. In another bowl, combine flour, baking powder, baking soda and salt. Add to sugar-egg mixture, mixing fully.
- 4. In small bowl, combine lime juice and sour cream. Add to above mixture. Fold in chopped mint. Pour into prepared pan.
- 5. Bake for 45 to 55 minutes or until toothpick inserted into center comes out clean. 6. Meanwhile, make glaze and icing.
- To prepare glaze: In small saucepan on low heat, stir sugar and lime juice until there’s a low simmer. Take off heat and add rum. After loaf comes out of oven, while still in pan, pour glaze over it. Let set for 10 minutes. Invert out of pan onto serving plate.
- To prepare icing: In mixing bowl, whisk together all ingredients until smooth. Pour on top of cooled, glazed loaf.
1 loaf (12 slices per loaf)
|Total Fat||8 g|
|Saturated Fat||1.5 g|
A great special occasion cake for company, birthday parties or Sunday tea! Canola oil blends easily with other ingredients to create a moist, soft textured cake.
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