My desserts are influenced by local flavors as well as Latin and Caribbean ingredients. This dessert is based on Jamaican rum cake and the mojito, South Florida’s most popular drink. The cake is moist and flavorful, and the addition of mint, lime, and rum makes it unique. It’s always one of our customer favorites!
Unsalted butter, at room temperature, for the pans
6 large eggs
¾ cup sugar
6 tablespoons unsalted butter, melted
¾ cup all-purpose flour, plus more for the pans
½ teaspoon baking powder
¼ cup finely chopped fresh mint
Grated zest of 2 limes
Mojito Syrup (recipe follows)
Vanilla ice cream, for serving
Mixed fresh tropical fruit, for serving
Heat the oven to 350°F. Butter 8 individual Bundt pans or one 8-inch Bundt pan, and dust with flour. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs and sugar. Place the mixture in a double boiler and cook over simmering water, whisking constantly, until the eggs are warm but not too hot. Return the mixture to the bowl of the electric mixer, and whisk until about tripled in volume. Add a little of the egg mixture to the melted butter; mix well. Fold the butter mixture back into the egg mixture. Set aside.
In a mixing bowl, sift the flour and baking powder three times. Carefully fold the flour into the egg mixture. Add the mint and zest; mix well. Pour the batter into the prepared pan(s). Bake for 12 minutes for individual-size cakes, or 35 minutes for a large cake.
Remove the pan(s) from the oven, and let cool completely. Then unmold the cake(s) and soak with the Mojito Syrup. Serve with vanilla ice cream and fresh tropical fruit.