How to Make Mojito Rum Cake
Preheat your oven to 350°F / 175°C. Thoroughly grease 8 individual Bundt pans or one 8-inch Bundt pan with butter, then dust with flour, tapping out any excess.
Set aside.
In the bowl of an electric mixer, combine the eggs and sugar.
Place this bowl over a saucepan of simmering water (creating a double boiler) and whisk constantly until the mixture is warm to the touch.
Return the bowl to the electric mixer fitted with the whisk attachment.
Beat on high speed until the mixture has tripled in volume and is light and fluffy.
In a separate small bowl, mix a small amount of the whipped egg mixture into the melted butter to temper it, then gently fold the butter mixture back into the main egg mixture.
In a separate mixing bowl, sift the flour and baking powder together three times. This is crucial for a light crumb!
Carefully fold the sifted dry into the egg mixture in two or three additions, being careful not to deflate the batter. Gently mix in the finely chopped mint and lime zest.
Pour the batter into your prepared pan(s).
Bake for 12-15 minutes for individual cakes, or 30-35 minutes for a large cake, until a skewer inserted into the center comes out clean.
Remove the cake(s) from the oven and let cool completely in the pan(s) before unmolding.
Once unmolded, generously soak the cake(s) with the Mojito Syrup.
Serve with a scoop of vanilla ice cream and fresh tropical fruit.
Don't skip the triple sifting for the flour and baking powder. It's the secret to an incredibly light and airy cake texture.
When folding the flour and butter into the egg mixture, use a gentle hand and a large spatula to avoid deflating the batter you worked so hard to whip up.
