Friday, July 29, 2011

Strawberry-Banana Daiquiri Cake

I tried this recipe a few weeks ago, and wanted to share. Just the title lured me in. What is there not to like about strawberries, bananas, daiquiris, and cake? (I couldn't get enough of it, so I'm making another one tonight.)

The recipe is from one of my Louisiana Cooking magazines ( If you don't subscribe to it, you should! It always has such great recipes. I use it for basically all of my recipe ideas now-a-days.

Strawberry-Banana Daiquiri Cake

1 box of Pillsbury Strawberry Cake Mix
1 1/2 cups fresh or frozen Louisiana strawberries (it didn't say to, but I chopped them up into pretty small pieces)
1 ripe banana, mashed
2 eggs
2 tablespoons lime juice
1 tablespoon light rum
Lime and Rum Glaze (recipe follows)

Preheat oven to 375 degrees.
Grease and flour a 12-cup Bundt pan. Set aside.
In large bowl, combine the cake mix, strawberries, banana, eggs, lime juice, and rum with a spoon until moistened.
Use a hand mixer and beat for 2 minutes at highest speed (I added a tiny bit of water at this point to make the batter a little less think).
Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not overbake. Prepare the glaze while cake is baking.
Cool cake for 25 minutes. Loosen outer edges with a table knife before inverting on serving plate. Spoon glaze evenly over cake.

Lime and Rum Glaze (I actually doubled this amount because we like a lot of glaze!)
3/4 cup powdered sugar
1 tablespoon lime juice
1 tablespoon light rum

Use a whisk to blend all ingredients in a small bowl until smooth.

Buster says "Hi! Have a great weekend!"

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