Daiquiri Cocktail Bundt Cake
My Daiquiri bundt Cake is a simple and delicious cake perfect for gatherings, parties or just a nice snack with a cup of tea. It also tastes amazing served with a cocktail!
The strong lime flavour mixed with the sugar white rum makes this cake tart but still has a sweetness. It’s like a drizzle cake but with an alcoholic drizzle. The Daiquiri cocktail is not just drizzled in after baking but also in the cake itself. What is better than one cocktail in cake? two in a cake. If you love Daiquiri cocktails as much as me you will love this. I actually made this for my birthday one year I loved it so much.
The daiquiri cake is a special cake and one that I make for myself for a weekend treat and even for my birthday last year. The light sponge and limey and zesty flavour of the cake makes it a perfect for a spring bake. The moist Bundt cake really holds the Daiquiri flavour well. Bundt cakes are also really good for turning into drizzle cakes.
Making a drizzle bundt cake
Bundt cakes work so well as drizzle cakes as the yoghurt mixture keeps the cake moist already. The drizzle can move through the cake crumb really easily too. I know that sounds weird but I know it works. I love making a lemon drizzle bundt. Using lemon yoghurt in the middle and then adding a lemon drizzle on top. Divine. Using cocktails works so well too. The sugar in the cocktails really helps makes a syrup that can easily be drizzled.
The Daiquiri bundt Cake recipe
You can make this cake on the day you need it or as it will so extra moist from the drizzle you can make it a day or so before. Just store in a air tight box until you need it. Don’t put it in the fridge but keep it somewhere cool.
Daiquiri Cocktail Bundt Cake
- 220 g butter
- 450 g golden caster sugar
- 4 medium eggs
- 350 g lemon yoghurt if you can find lime then use that
- 350 g plain flour
- ½ teaspoon bicarbonate of soda
- tiny pinch of salt
- 150 ml white rum
- juice of 3 limes
- 4 tablespoons of granulated sugar
- the grated zest of 3 limes thinly cut as decoration
- icing sugar and a few drops of water to get a thick yet slightly runny consistency
- Preheat the oven to gas 150 (fan) 160 (regular).
- Grease the tin well. I use melted butter and paint it on with a pastry brush and then I dust with plain flour which helps to find any places on the tin I’ve missed to grease. (the best thing to do with detailed Nordic Ware tins)
- In the mixer cream together the butter and sugar until fluffy.
- Add the eggs one at a time until well mixed in.
- Add the yoghurt into the butter mixture and mix.
- In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
- Mix the flour mix in slowly until all the flour has disappeared.
- Add the mixture to the prepared bundt cake tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. When the cake pulls away from the edge of the tin the cake is ready.
- After 30 minutes turn the cake out on to a cooling rack. Using a skewer, poke holes in the cake ready for the drizzle.
- Zest the lime and set aside, squeeze the juice of the lime into a saucepan.
- Add the white rum and granulated sugar.
- Keep stirring until the mix starts to thicken and then take off the heat and drizzle over the cake.
- When the cake is cold make up the icing and decorating with the lime zest.
Want to try another cocktail bundt cake? Try out my mojito bundt cake
Follow me on Instagram to see what I’ve been making recently. www.instagram.com/sewwhite