DESSERT
RUM CAKE
Even without fondant, this is a delicious cake.
• 8 tablespoons (1 stick) unsalted butter
• 1 cup sugar
• 4 large eggs
• ¼ cup dark rum
• 3 tablespoons lime juice
• 2 teaspoons lime zest
• 1 ½ cups all-purpose flour
• ½ cup fine-ground yellow cornmeal
• 2 teaspoons baking powder
• Confectioners' sugar (optional)
Heat the oven to 350 degrees. Butter a deep (2 ½- to 3-inch), round, 8-inch cake pan or souffle dish.
In a large bowl with an an electric mixer, beat butter and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs one by one. Beat in rum, lime juice and zest.
Sift flour with cornmeal and baking powder. Beat dry ingredients into butter mixture ½ cup at a time.
Pour batter into prepared pan. Bake 50 to 60 minutes, until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely before removing from pan. Dust with confectioners' sugar if desired. Makes 8 servings.
Source:The Complete Book of Caribbean Cooking by Elizabeth Lambert Ortiz (Ballantine, 1973).
Per serving: 371 calories (34 percent from fat), 14.3 g fat (8.1 g saturated, 3.9 g monounsaturated), 136.1 mg cholesterol, 6.4 g protein, 50.6 g carbohydrates, 1.3 g fiber, 159.4 mg sodium.
