27 June, 2012

Strawberry-Banana Daiquiri Cake | Louisiana Cookin'

Just like a great frozen strawberry daiquiri, a banana is the secret ingredient for maximizing the flavor of this Strawberry-Banana Daiquiri Cake.

Strawberry-Banana Daiquiri Cake
Makes 8 to 10 servings
1 (18.25-oz) box Pillsbury Plus Strawberry Cake Mix
1 1/2 cups fresh or frozen Louisiana strawberries, thawed
1 ripe banana, mashed
2 eggs
2 Tbsp lime juice
1 Tbsp light rum

Lime and Rum Glaze
3/4 cup powdered sugar
1 Tbsp lime juice
1 Tbsp light rum

Freshly-grated lime zest
Cleaned, fresh strawberries, whole or sliced into fans

Advance preparations  
Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan; set aside.

Prepare cake
In a large bowl, combine all of the cake ingredients, stirring with a wooden spoon until moistened. Then, use hand mixer to beat for two (2) minutes at highest speed.

Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about forty (40) minutes. Do not overbake.

Cool cake upright for twenty five (25) minutes. Loosen outer edges of cake with table knife before inverting onto serving plate.

Prepare Lime and Rum Glaze while cake is baking
In a small bowl, whisk together all of the Glaze ingredients until smooth. If you prefer a thinner glaze, add water, a few drops at a time until the consistency suits you. Spoon glaze evenly over cake and sprinkle with lime zest.

Add a fresh strawberry to each plate, as desired.

Adapts "Strawberry-Banana Daiquiri Cake" Louisiana Cookin' (Hoffman Media Publications, May 2011), ??.

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Dianne's Strawberry Cake

Page Last Updated 17 April 2015

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