Caribbean Rum Butter Cake
Ingredients
| 3/4 cup unsalted butter softened | ||
| 1 cup sugar | ||
| 5 fresh eggs | ||
| 1 and 2/3 cups all-purpose flour | ||
| 3/4 cup instant masa | ||
| 1 tea spoon baking powder | ||
| 1/2 cup of dark rum | ||
| 1 tbs lemon juice | ||
| 1 tbs orange juice | ||
| Grated peel of 1/2 lemon | ||
| Grated peel of 1/2 orange | ||
| Frosting: | ||
| 3 tbs orange marmalade | ||
| 1 and 2/3 cups powdered sugar, sifted | ||
| 3 tbs orange juice | ||
| top with chopped pecans or other nuts (optional) |
Here is a easy to prepare delicious cake with hints of orange lemon, and rum.
- Grease and flour a cake loaf pan or you may use a ring mold pan as pictured.
- Preheat oven to 375 degrees.
- In a large bowl cream butter and sugar until pale and fluffy
- Beat in eggs one at a time,
- Sift all-purpose flour, instant masa and baking powder together.
- Carefully fold into creamed mixture.
- Gradually fold in rum, lemon and orange juice and grated peel.
- Turn batter into prepared pan and smooth the surface,
- Bake for 1 and 1/4 hours until a skewer inserted in center comes our clean.
- Cover with foil if cake is becoming too brown.
- remove cake from pan and cool on rack.
Frosting Directions:
- Warm orange marmalade and spread over top of cooled cake.
- Combine powdered sugar and orange juice in small bowl.
- Spread frosting over cake.
- You my garnish cake if desired with candied lemon or orange peel.
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