This recipe is from Trinidad in the Caribbean. The islands are famous for their rums and many of the recipes include it. If you like rum, you'll love this recipe.
- 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
- Preheat oven to 350°F.
- With a pastry brush spread 1 tblsp butter over bottom and sides of an 8" spring-form cake pan.
- Sprinkle 2 tblsp flour into pan evenly.
- Remove excess flour.
- In a deep bowl cream remaining butter with sugar until mixture is light and fluffy.
- Beat in eggs- one at a time.
- Add rum, lime juice, zest.
- Continue beating until batter is smooth.
- Combine remaining flour, cornmeal and baking powder about ½ cup at a time, beating weell after each addition.
- Pour batter into the floured pan.
- Bake in middle of oven for approx 1 hour or until toothpick comes out clean.
- Cool cake completely- remove from pan.
- Cake is traditionally served with Coconut cream sauce.
Coconut cream sauce
- Combine sugar and water in a 2-3 quart pot.
- Bring to a boil over a moderate heat, stirring only until sugar dissolves.
- 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.
- Remove pan to reheat.
- Stirring constantly pour in coconut cream in a thin slow stream.
- Beat egg yolks until they are well blended.
- Stir about ¼ cup of hot syrup mixture into yolks, then beat mixture back into remaining syrup.
- Return pan to low heat and stir for 4–5 minutes until sauce has the consistency of heavy cream.
- Off of the heat stir in vanilla and rum.
- Cover tightly and refrigerate the sauce for at least 2 hours or until it is thoroughly chilled.
- Serve with rum cake.