Blackberry Daiquiri Cake

Blackberry Daiquiri Cake

My first bake post of 2014 is my Blackberry Daiquiri Cake. Perhaps a little naughty for January as most people (me included) are on a health kick but as Nigella says a little bit of indulgence makes you a better person. I’m pretty sure Nigella would say that anyway…

I actually baked this cake for the last Clandestine Cake Club gathering way back in September, the theme was “Have your cake and drink it”. This was perfect for me and my friend Dawny, over at Infusapalooza, if we’re not talking cake, we’re usually talking drink…..cocktails to be more specific.

Daiquiri is one of my favourite cocktails so having the opportunity to turn it into cake form was a challenge I welcomed. I wanted to keep the flavours seasonal and I had just heard that Dawn had just infused some Blackberry Rum……..perfect!

The cake worked well and was everything I imagined my cocktail cake would be.


(Adapted from The Clandestine Cake Club Book)

  • 225g x Butter

  • 225g x Caster Sugar

  • 4 x Eggs

  • 225g Self Raising Flour

  • 1 x Teaspoon Vanilla Extract

  • 1 x Teaspoon Lime Juice

  • 2 x Teaspoon Blackberry Rum

  • 1 x Tablespoon Lime Zest

  • 2 x Tablespoons of Mackays Bramble Jam

  • 300g x Blackberries

For the Buttercream

  • 500g x Icing Sugar

  • 160g x Butter

  • 4 x Tablespoons of Mackays Bramble Jam

  • 4 x Tablespoons Blackberry Rum

  • 2 x Tablespoons Lime Zest

  • Drop of Purple food gel



Heat the oven 190°C/170°C/Gas Mark 5. Grease and line  two 20cm tins

Before starting the cake soak the Blackberries in a tablespoon of Blackberry rum and place in the fridge until the cake is ready.

Mix the butter and sugar together on a high speed until light and fluffy then add the eggs one at a time until combined.  Add the vanilla extract, lime juice, blackberry rum and lime zest. Mix the flour in by folding gently. Divide the mixture between the two cake tins and bake for 25 minutes, once done place on a cooling wire to cool.

To make the buttercream mix the butter and icing sugar until fluffy then add the blackberry jam, lime zest and blackberry rum mix until combined add a few drops of the food colouring until you’re happy with the colour. Set aside until the cake is ready.

Once the cake has cooled, assemble the cake, spoon 3-4 spoons of the buttercream between the layers, add the jam on the other layer and sandwich together. Spoon the remaining buttercream on top and decorate with the infused blackberries and sprinkle some lime zest.

I hope you enjoy this little slice of naughtiness as we’re nearing the end of this bleak January. Let me know what cocktails you would like to turn into a bake?


Leanne xxx