Bacardi Wednesday: rum cake & mojitos.
My baby sister made the rum cake in small molds, from Brown Eyed Baker’s recipe. She used golden, not dark, rum, and only 1/4 cup + 2 tbsp rum for the glaze. So the result was a little less alcoholic than the original, and so good.
I made the mojitos from the classic recipe that ran in Bacardi’s 150th anniversary ad campaign. Lacking a mortar and pestle to muddle the lime wedges and mint, I used the back of a wooden spoon instead and added extra lime juice at the end. With lots of ice, it was so refreshing, the perfect thing for this steamy July afternoon.