Rum Cake Recipe

Rum Cake Recipe

Ingredients

* 9 tablespoons butter
* 2 tablespoons flour, plus
* 1½ cups flour
* 1 cup sugar
* 4 eggs
* ¼ cup dark rum
* 3 tablespoons strained fresh lime juice
* 1 teaspoon lime zest (finely grated lime rind)
* ½ cup yellow cornmeal
* 2 teaspoons double-acting baking powder

Coconut cream sauce

* ¾ cup sugar
* 1 cup water
* 2 cups coconut cream
* 6 egg yolks
* 2 tablespoons light rum
* 1 teaspoon vanilla

Directions

1. Preheat oven to 350°F.
2. With a pastry brush spread 1 tblsp butter over bottom and sides of an 8" spring-form cake pan.
3. Sprinkle 2 tblsp flour into pan evenly.
4. Remove excess flour.
5. In a deep bowl cream remaining butter with sugar until mixture is light and fluffy.
6. Beat in eggs- one at a time.
7. Add rum, lime juice, zest.
8. Continue beating until batter is smooth.
9. Combine remaining flour, cornmeal and baking powder about ½ cup at a time, beating weell after each addition.
10. Pour batter into the floured pan.
11. Bake in middle of oven for approx 1 hour or until toothpick comes out clean.
12. Cool cake completely- remove from pan.
13. Cake is traditionally served with Coconut cream sauce.

Coconut cream sauce

1. Combine sugar and water in a 2-3 quart pot.
2. Bring to a boil over a moderate heat, stirring only until sugar dissolves.
3. Increase heat and cook briskly uncovered and undisturbed until syrup reaches 230°F with candy thermometer or forms soft ball if dropped into cold water.
4. Remove pan to reheat.
5. Stirring constantly pour in coconut cream in a thin slow stream.
6. Beat egg yolks until they are well blended.
7. Stir about ¼ cup of hot syrup mixture into yolks, then beat mixture back into remaining syrup.
8. Return pan to low heat and stir for 4-5 minutes until sauce has the consistency of heavy cream.
9. Off of the heat stir in vanilla and rum.
10. Cover tightly and refrigerate the sauce for at least 2 hours or until it is thoroughly chilled.
11. Serve with rum cake.