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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I made this over the weekend. It was so good, and moist. The norm would be to bake it in a bundt pan, but I turned them into cupcakes so everyone would have their own without fighting for a slice. I soaked 4 stalks of vanilla beans in the rum for a month before using, it had a very nice familiar smell you would find in Rum and Raisin ice cream. For an added oomph, top it up with some rum flavoured butter icing or rum glaze. Ingredients:
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 pinch salt |
1 1/2 cups unsalted butter, softened |
1 1/2 cups granulated sugar |
1 teaspoon pure vanilla extract |
4 eggs |
1 tablespoon grated lime zest |
1 cup heavy cream (35%) |
3/4 cup dark rum |
Directions:
1. Preheat oven to 350°F
2. Sift together and set aside the flour, baking powder, baking soda and salt.
3. Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
4. Add the lime zest and rum. Stir well to combine.
5. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
6. Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
7. Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.
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