Strawberry-Banana Daiquiri Cake

I subscribe to Lagniappe, the free email newsletter of Louisiana Cookin’ magazine.  It’s published each Friday, and typically contains 3 Louisiana-centric recipes.  Friday’s newsletter contained this recipe, and I knew I had to make it, even though I had already written today’s post.  But, as strawberries are in season, I decided to share this recipe with you all.   The flavor is lovely, although the texture was a little moist.  No one seemed to mind, however, and the cake was the perfect ending to a delicious grilled meal on the patio.  I think it would be perfect for a Memorial day cookout, as it’s quick to whip up and if you’re like me, I find it quite nice to have something on my menu that takes little thought and prep.  Be sure to save room for dessert when you make this delicious cake… 

Strawberry-Banana Daiquiri Cake

1 Strawberry Cake Mix
1 1/2 cups fresh or frozen strawberries, thawed
1 ripe banana, mashed
2 eggs
2 tablespoons lime juice
1 tablespoon light rum (did not use, I increased lime juice to 3 tablespoons)
Lime Glaze (recipe follows)
Preheat oven to 350.
Grease and flour a Bundt pan; set aside.
In large bowl, combine the cake mix, berries, banana, eggs, and lime juice.
Beat for 2 minutes at highest speed.
Pour batter into the prepared pan.
Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Prepare glaze while cake is baking.
Cool cake upright for 25 minutes before inverting onto serving place.
Spoon glaze evenly over cake. Garnish with lime zest, if using.
Lime Glaze
Juice of 1 lime
1 teaspoon butter
Powdered sugar
Microwave lime juice and butter until butter melts. 
Whisk in powdered sugar until desired consistency is reached.

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