It's BlogHop time! This month we are focusing on Citrus. I had lots of ideas for this month and then came up with this recipe. I was inspired by a couple sources, the blog Barefoot Kitchen Witch for which my recipe is based on and my favorite mojito drink from a local restaurant Benson Blakes. This recipe was easy to whip up and loved the smells even before I baked it! Mojitos are my favorite drink when I go out and I love this loaf cake version. I will have to experiment with other flavor combinations as this loaf cake was amazing!
Please join in on the #citruslove fun by linking up any citrus recipe from the month of January 2012.
Don't forget to link back to this post, so that your readers know to
come stop by the #citruslove event! Make sure to visit all the other co-hosts below to see their #citruslove recipes.
Recipe
Inspired by Barefoot Kitchen Witch
Ingredients:
Finely grated zest of 2 clementines
10 large basil leaves, finely chopped
1 cup sugar
5 tablespoons unsalted butter, melted
1/4 cup fresh clementine juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
For syrup:
3/4 cup icing sugar1/4 cup fresh clementine juice
1/4 cup rum
5 large basil leaves, finely chopped
Steps:
- Preheat oven to 350F/175C. Butter a 8" x 4" loaf pan and set aside.
- Combine clementine zest, basil, and sugar in a bowl and rub with a back of a spoon to release oils in the clementine zest and basil and set aside.
- Combine flour, baking powder and salt and set aside.
- Mix the butter into the sugar mixture on high speed until light and fluffy.
- Add 1/4 cup clementine juice, followed by eggs. Beat until smooth.
- Alternating between the flour mixture and the milk, blend these into the mixture in the bowl.
- Pour the batter into the greased loaf pan, place on middle rack in the oven and bake for about an hour, or until a toothpick inserted in the center comes out clean.
- While the loaf is baking, combine the syrup ingredients until sugar is completely dissolved.
- When the loaf comes out of the oven, poke holes all over the top with a thin knife and then pour the syrup evenly over the top.
- Let the loaf cool in the pan for an hour before removing.
Co-hosted by: A little bit of everything, Astig Vegan, Baker Street, BigFatBaker, CafeTerraBlog, Cake Duchess, Cakeballs, cookies and more, Elephant Eats, Easily Good Eats, Food Wanderings, Georgiecakes, Hobby And More, Mike's Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake, Parsley, Sage, Desserts and Line Drives, Peaches and Donuts, Savoring Every Bite, Simply Reem, Smart Food and Fit, Soni's Food for Thought, That Skinny Chick Can Bake!!!, The Art of Cooking Real Food, The More Than Occasional Baker, The Spicy RD, The Wimpy Vegetarian, Vegan Yack Attack!, Vegetarian Mamma, You Made That?
