So here it is, a butter rum cake (S loves rum and I love butter and I thought why not put the two into something both of us love – cakes)
For the cake:
1/4 + 1/3 cup flour
1/2 tsp baking powder
2 tbsp dark rum (I used old monk)
60 gm butter, room temperature
1/3 cup sugar
a pinch each of nutmeg and salt
For the glaze:
1/2 cup icing sugar
2 tbsp dark rum (a little more if the glaze is too thick)
a. Pre-heat the oven to 180 deg C. Line a 6-in round pan. Butter the sides too.
b. In a bowl, cream the butter and sugar.
c. Add the egg and beat well. Mix in the rum.
d. Add flour, salt, baking powder and nutmeg and mix well. Do not over mix.
e. Pour into the prepared pan and bake for about 15 minutes. (refer notes)
f. Prepare the glaze by whisking the rum into the icing sugar. You should be able to pour it without it being too thin.
Let cool. Invert onto a plate and drizzle with the glaze. A dessert that doesn’t take more than 30 minutes from start to finish is perfect for a Friday evening bake and for those impromptu celebrations.
Notes: I always err on the side of caution and bake at 175 deg for a min or two extra.