Raspberry Mojito Pound Cake

Desserts Spearmint Cold/Room Temperature

April 13, 2016

Satisfying pound cake with a strong influence of a raspberry mojito.
KISS Recipe Contest: 2nd PLACE WINNER, Dessert Category
Mark Boggs, Stratford University School of Culinary Arts & Hospitality Program (Richmond, VA campus).

Ingredients

For the cake

1 box prepared pound cake mix

⅔ cup milk

2 eggs

¼ cup butter

6 Tbsp Spearmint Keep It Simple Syrup®

2 Tbsp lime curd

4 Tbsp Raspberry Bacardi® Rum

For the Minted-Raspberry Coulis

½ cup fresh raspberries

¼ cup Spearmint Keep It Simple Syrup®

For the Spearmint-Kissed Whipped Cream

½ cup heavy whipping cream

3 Tbsp Spearmint Keep It Simple Syrup®

Directions

1Follow the directions as written on the prepared cake mix.

2Add milk, eggs, & butter. Mix together.

3Then add the rest of the ingredients and mix thoroughly.

4Bake on 350°F for 30 – 35 minutes or until toothpick inserted into the cake comes out clean.

5Garnish with a generous drizzle of Minted-Raspberry Coulis (pureé raspberries in a food processor while slowly adding the KISS until fully-blended), slice of lime & Spearmint-Kissed Whipped Cream (beat heavy whipping cream for at least 5 minutes, slowly adding the KISS, until light & fluffy).

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