Caribbean Rum Butter Cake


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
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.




30 min


1 min


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