Friday, June 17, 2011

Strawberry-Banana Daiquiri Cake

1 18.25-ounce box Strawberry Cake Mix
1 1/2 cups fresh or frozen strawberries, thawed
1 ripe banana, mashed
2 eggs
2 tablespoons lime juice
1 tablespoon light rum
Lime and Rum Glaze (recipe follows)
colored sugar or nonpareils, optional
lime zest, for garnish, optional

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan. Set aside. In large bowl, combine the cake mix, berries, banana, eggs, lime juice, and rum with a wooden spoon until moistened. Use a hand mixer and beat for 2 minutes at highest speed. Pour the batter into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not overbake. Prepare glaze while cake is baking.

Cool cake upright for 25 minutes. Loosen outer edges of cake with table knife before inverting on serving plate. Spoon glaze evenly over cake. Decorate with colored sugars, nonpareils, and/or lime zest if using.

Lime and Rum 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. For a thinner glaze, add water a few drops at a time.