Yellow Rum Cake

INGREDIENTS:

• • 1/2 lb butter (2 sticks)

  • 1 1/4 cups sugar

  • 3 1/2 large eggs

  • 1 cup all-purpose flour

  • Rind and juice of 1/2 lime

  • 3/8 cup milk

  • 3/8 cup white/dark rum

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1/2 cup chopped nuts (optional)

DIRECTIONS:

• 1. Preheat oven to 295 degrees F (146 degrees C). Grease and flour two 8 inch round tins or bundt pan.

  2. Sift together the flour, baking powder and salt; set aside.

  3. In a large bowl, cream sugar and butter until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add vanilla extract. Add flour mixture alternately with milk, beating just to combine. Finally add lime juice and rind and 1/2 of the rum (set aside the rest for later). Pour batter into the prepared pan.

  4. Bake at 295 degrees F (146 degrees C) for 55 to 60 minutes, or until a toothpick inserted into the cake comes out clean.

  5. Cool for 15 minutes. Make holes and pour in the rest of the rum while hot. Do this in stages and seal with saran wrap.