Rum Cake
Ingredients
- Salted Butter - 1 lb, room temperature
- Sugar - 4 cup
- Pure Vanilla Extract - 1 tablespoon
- Cruzan Vanilla - 1/3 cup
- Lemon Juice - Juice of 1 lemon
- Eggs - 10, room temperature
- All Purpose Flour - 2 cups, sifted
- Sauce
- Butter - 1/2 lb
- Light Brown Sugar - 1 lb
- Cruzan Vanilla Rum - 1/3 cup
- Heavy Cream - 1/2 cup
Instructions
Method
*all ingredients MUST be room temperature*
pre-heat oven to 375
in a kitchen aid or with hand beaters, cream together room temp, salted butter, and
sugar. Add vanilla extract, Cruzan Vanilla, and lemon juice and mix thoroughly. Add eggs.
Fold flour into the mixture. Pour batter into 9 x 11 butter & floured baking pan
Bake for approx 45 minutes
Sauce:
cook butter and sugar on low heat until it combines (and lightly bubbles) add rum, bring to bubble again cook for a few minutes till it starts to reduce a bit, turn off fire add cream stir briskly, re-light low fire return to bubble for 30 seconds and turn off fire.
