Rum Cake

==Description==
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. 
===Ingredients===
* 9 tablespoons butter 
* 2 tablespoons flour, plus 
* 1 1/2 cups flour 
* 1 cup Sugar 
* 4 eggs 
* 1/4 cup dark rum 
* 3 tablespoons strained fresh lime juice 
* 1 teaspoon lime zest (finely grated lime rind) 
* 1/2 cup yellow cornmeal 
* 2 teaspoons double-acting baking powder 
Coconut cream sauce 
* 3/4 cup Sugar 
* 1 cup water 
* 2 cups coconut cream 
* 6 egg yolks 
* 2 tablespoons light rum 
* 1 teaspoon vanilla 
===Directions===
# Preheat oven to 350 o. 
# With a pastry brush spread 1 tblsp butter over bottom and sides of an 8" springform 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 1/2 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 o with candy thermometer OR forms soft ball if dropped into cold water. 
# Remove pan from heat. 
# Stirring constantly pour in coconut cream in a thin slow stream. 
# Beat egg yolks until they are well blended. 
# Stir about 1/4 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 refridgerate the sauce for at least 2 hours or until it is thoroughly chilled. 
# Serve with Rum CAKE. 
==See also==
Category:Caribbean Desserts
Category:Desserts
 Category:Recipes
Category:Lime Recipes
Category:Lime juice Recipes
Category:Baking powder Recipes
Category:Coconut cream Recipes
Category:Heavy cream Recipes
Category:Lime juice Recipes
Category:Yolks Recipes
Category:White rum Recipes
Category:Dark rum Recipes
Category:Corn flour Recipes
Category:Vanilla powder Recipes
Category:Butter Recipes
Category:Yolks Recipes
Category:Water Recipes
Category:Sugar Recipes
Category:Granulated sugar Recipes
Category:Flour Recipes
Category:Cream Recipes
Category:Egg Recipes
Category:Rum Recipes
Category:Citrus Desserts
Category:Recipes that need photos