I stumbled across what looks to be an amazing recipe for a Mojito Pound Cake with Rum-Flavored Italian Meringue Buttercream. I’m trying to imagine the taste and texture, and it’s almost beyond human capability. How freaking good does that thing look?!
I’m probably going to make it for our next barbecue. The question is, do I make it gluten free so Aaron can eat it? That will alter the flavor slightly…maybe I will have to make one practice cake the day before, gluten-free, just to make sure, you know, that it really is good and I don’t mess it up. Then I can make a flour one for the bbq.
Yeah, that sounds good…
June 17th, 2009 at 11:56 pm
YUM!! Looking forward to devouring some of that!
June 18th, 2009 at 12:50 pm
Thank you for linking to my cake post! I can assure you that it really is “good” in its original form although I’m unfortunately not able to offer you any help with altering it to a gluten-free version. Good luck though!
June 18th, 2009 at 4:40 pm
OMG!!!!!! I cannot wait to try this!!
June 19th, 2009 at 2:05 am
Of course you make it gluten free! Couldn’t you use spelt or amaranth flour? Even hemp flour would make it protein rich…experiment with small versions…Sounds delicious!