Monday, March 21, 2011

Jamaican Rum Cake

1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ cup dark or light rum
6 tablespoons crushed walnuts, optional
Rum Syrup, see recipe below

1. Preheat the oven to 325ºF. Grease and flour a 9- or 10-inch spring-form pan.
2. Cream the butter and sugar with an electric mixer until they are fluffy. Add the eggs one at a time, blending until smooth.
3. Add the flour, baking powder, salt, rum and nuts, mixing until smooth. Pour into the prepared pan.
4. Bake in the oven for 1 hour and 10 minutes or until the cake bounces back when pressed gently in the center. A 9-inch pan may take a little longer.
5. Prepare the syrup. See recipe below.
6. When the cake comes out of the oven, poke it with toothpicks. Pour the hot rum syrup over the hot cake.
7. Let the cake cool before removing from pan.
8. You might want to microwave each piece before serving. You can serve it with rum raisin ice cream which is yummy but not necessary.

Rum Syrup

½ cup (1 stick) butter
½ cup sugar
½ cup dark or light rum

1. Put the butter and sugar in a small saucepan. Stir to combine as the butter melts.
2. Add the rum and bring to a boil for a few minutes.

10 servings
Adapted from Joan Nathan’s The New American Cooking

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