From the Oven - Booze Cake 之 Rum Cake

I remember a few years ago my uncle & his family went on a cruise to the Caribbean Islands.  When they returned they brought with them several rum cakes that were moist, sort of rum'y, but not alcohol'y @ all.  Trying to revisit that flavor without having to hop on a cruise, I bought myself a bunt pan & went to work.


You will need to invest in...
     11/2 cups (3 sticks) butter, softened
     11/2 cups granulated sugar
     3 eggs
     1 egg yolk
     2 teaspoons vanilla extract
     2 tablespoons lemon zest (~1 lemon)
     3/4 cup dark rum
     3 cups all-purpose flour
     2 teaspoon baking powder
     1/2 teaspoon baking soda
     1/8 teaspoon salt
     1 cup heavy whipping cream

The procedure is simple...
     In a really large bowl, cream together the butter & sugar until light & fluffy
     Add in eggs, egg yolk, & vanilla; blend until well mixed
     Add in lemon zest & mix well
     Gradually add in dark rum & mix until well incorporated
     In a large bowl, sift together flour, baking powder, baking soda, & salt
     Add the dry ingredients & the whipping cream to the wet ingredients alternately
          Make sure you begin & end with the adding of the flour mixture
     Pour batter into prepared bunt pan & bake at 350F for 60 minutes
          Or until a toothpick comes out clean

And there you have it!  The original recipe calls for pouring a rum syrup over the cake after it comes out of the oven but I found that to be too alcohol'y & actually burnt the throat a bit.  The cake itself turned out not to be really rum'y @ all & it was not able to transport me to the Caribbean; but it was really moist & flavorful so yay!