Rum cake

Rum cake is a perfect dessert for breakfast or afternoon tea. To tell the truth, if you add a nice scoop of cream ice cream close to me, it could very well be served as a dessert at the end of the meal, or you can even use it as a base for a stuffed cake, or add cinnamon or chocolate chips to the dough, to say … In short, a dessert easy to make and also versatile;)

  • Doses for 1 22 cm mold:
  • 250 gr of 00 flour
  • 140 gr of sugar
  • 3 eggs
  • 100 ml of milk
  • 100 ml of seed oil
  • 70 ml of rum
  • 1 sachet of baking powder
  • 1/2 lime (grated peel)
  • icing sugar to decorate
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 45 min
  • total: 1 hour

Method

How to make rum cake

Beat the eggs with the sugar until a light and frothy mixture is obtained.
Add the liquids flush, always continuing to whip: first the oil, then the milk, finally the rum.

Sift flour and baking powder into a bowl, add the lime peel, then add them to the egg mixture.

Pour the mixture into the mold lined with parchment paper, then bake for about 45 minutes in a static preheated oven at 180 ° C.

Leave to cool completely, then turn out, decorate with icing sugar and serve your rum cake.

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