Caribbean Rum Cake
This is a lovely tea cake, but it’s also great with ice cream and fruit, the way I did it for our Jamaican dinner. Don’t be afraid of the amount of rum; it adds a rich taste but the cake isn’t “boozy”. It is from Jessica Harris’ Caribbean cookbook, Sky Juice and Flying Fish.
1 cup / 25o g unsalted butter
1-1/2 cups / 375 g light brown sugar
rind and juice of 1 lime
2 cups / 500 g flour
1/2 cup / 125 g cornstarch
2 tsp / 30 g baking powswe
1/2 cup / 125 mL rum (the book says Barbados rum is the best to use)
Preheat the oven to 350F /175C. Grease a 9 inch / 22 cm loaf pan well.
In a bowl, cream the butter and sugar well, then add eggs one at a time, mixing after each one. Add the lime juice and rind and mix well. Sift the dry ingredients together and add them to the batter, stirring constantly. Finally, add the rum. Beat well and pour the batter into the greased pan.
Bake for 1-1/4 hours, or until brown on top and a knife inserted in the centre comes out clean.
Serve with tea or coffee, or with Bananas Flambees if you want to be really decadent 🙂