RCI-BR.004.0460.001
Rum Cake
This recipe is from Trinidad in the Caribbean. The islands are famous for their rums and many of the recipes include it. If you like rum, you'll love this recipe.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 9 tablespoons
- flour2 tablespoonsplus
- 1½ cups
- 1 cup
- 4 unit
- ¼ cup
- 3 tablespoons
- 1 teaspoon
- ½ cup
- double-acting baking powder2 teaspoons
Method
1
Preheat oven to 350°F (175°C). Grease a round cake pan (8–9 inches) with 1 tablespoon of butter and dust lightly with 2 tablespoons of flour, tapping out excess.
2
Cream together 8 tablespoons of butter and 1 cup sugar in a large bowl until light and fluffy, about 2–3 minutes.
3
Add eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
4
In a separate bowl, whisk together 1½ cups flour, yellow cornmeal, and double-acting baking powder.
5
Stir the dry ingredients into the butter mixture alternately with the dark rum and strained fresh lime juice, beginning and ending with the dry mixture.
2 minutes
6
Fold in the lime zest until evenly distributed throughout the batter.
7
Pour the batter into the prepared cake pan and smooth the top.
8
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
30 minutes
9
Remove the cake from the oven and let it cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.