Rum Cake
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is a dense fully flavorful cake that is best baked in a bundt cake pan.
1 cup unsalted butter, softened
2 cups brown sugar, firmly packed
4 large eggs
1 2/3 cups rum
grated rind of a lime or lemon
4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsweetened flaked coconut
for the glaze:
1/2 cup powdered sugar
2 teaspoons rum
Preheat oven to 325 degrees. If butter is cold and hard, microwave for 30 - 45 seconds in batter bowl on half power but do not melt. Using electric mixer, beat the butter with the sugar until light and fluffy, and then beat in the eggs one at a time. Add the rum and the zest. In a separate bwol, whisk together the flour, soda and salt. Blend into the egg mixture along with the coconut. Brush the cake pan with a little olive oil (even if it is a non-stick pan) especially getting the oil into any tight creases. Scoop in the batter. Bake for about 60 - 80 minutes or until the cake tests done and is nicely browned. Allow to cool in pan on a rack for at least 30 minutes, then loosen and invert onto a platter. Whisk together the powdered sugar and rum. Drizzle over the cake while still warm.
Recipe created 2008-07-16.
