…or Virgin Mojito Bundt Cake to be exact. I thought of this cake after being asked if I would like to try out a new drink called LaimonFresh. Laimon Fresh is a lightly fizzy drink that is flavoured with lemon, lime and mint -exactly as you would find in a mojito, a drink that I love. It has 100% natural ingredients, no artificial colours, preservatives or flavours. The flavours go together really well even without booze. Having them ready to drink from a can or to add to rum or vodka is excellent. I tried mine with plain old vodka and loved it. I also tried it on it’s own and it tasted very refreshing. The drink is available in lots of UK stores. I was also given a little cocktail book to try, but haven’t gotten round to trying these yet. But as I said at the top, I thought the flavours would work well in a cake. I had heard of a bundt cake flavoured with 7Up, so knew that this would work perfectly too. And it did. The cake is a lovely light buttery sponge, delicately flavoured with the lemon, lime and mint. I added icing to the top flavoured with lime cordial and sprinkled lemon zest and chopped mint over the icing as it set. Here’s how I made it. Yield: 1 large bundt cake (3L tin) Cake Ingredients: 340 grams unsalted butter, softened 675 grams granulated sugar 5 large eggs 300 grams plain flour 1 teaspoon lemon juice 190 ml Laimon Fresh Adapted from MamaHarrisKitchen Icing Ingredients: 155 grams icing sugar 2 tablespoons lime cordial 2 tablespoons cold water Lemon zest and chopped mint to garnish Method: Pre-heat the oven to 160C. Grease the bundt pan and set aside. In a large bowl, beat together the butter and sugar well, a good few minutes to incorporate lots of air. Add the 5 eggs, one at a time and beat well after each addition. The mixture may look a bit curdled at this point but keep beating and it will become smooth. Add the flour and stir through just until combined. Lastly add the lemon juice and Laimon Fresh. Transfer the batter to the bundt pan and place into the oven for one hour. If the top begins to brown too quickly place tin foil over the top of the pan. It is ready when a skewer comes out clean from the cake. Allow to cool for at least 10 minutes before turning out from the pan onto a cooling rack. Make the icing by sifting the sugar and stirring in the cordial and one tablespoon of water. Add the other tablespoon only if the mixture is too thick. Drizzle this over the cake and lastly sprinkle lemon zest and chopped mint over the cake. The cake is delicious and lightly tangy thanks to the Laimon Fresh. It serves plenty of people so may be one for a special occasion. Enjoy! Disclosure Statement: I received the Laimon Fresh free to review. I was not asked to provide a recipe or a positive review. Any opinions expressed are my own.