The BEST Rum Cake

• Produce

  • 2 tsp Lemon, zest

• Refrigerated

  • 3 Eggs

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 2 1/3 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 1/2 tsp Cinnamon
  • 1 Sugar, powder
  • 1 tsp Vanilla extract
  • 1 1/2 cups White sugar

• Nuts & Seeds

  • 1/2 cup Almonds

• Dairy

  • 2/3 cup Butter
  • 3/4 cup Milk

• Beer, Wine & Liquor

  • 2 shots Rum, dark

Found on budgetsavvydiva.com

Ingredients

• 3 eggs
• 1.5 teaspoon cinnamon
• ⅔ cup butter, softened
• 1½ cups white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 2 teaspoons lemon juice
• ¾ cup milk
• 2⅓ cups all-purpose flour
• 2 teaspoons baking powder
• ½ cup finely chopped almonds
• 2 shots of dark rum
• powder sugar

Directions

• Preheat oven to 300 degrees . Grease bundt pan well.
• Whisk the eggs in a bowl.
• In a large bowl, cream the butter with the sugar. Beat in the egg , lemon juice, lemon rind, 1 shot of rum and milk.
• In another bowl, stir together the flour, baking powder, and cinnamon. Beat into the creamed mixture. Place batter into the prepared pan.
• Bake at 300 degrees F1.5 hours or until cake tests done when a toothpick inserted in the center comes out clean. As soon as you remove the cake from the oven, sprinkle the top evenly with the 1 shot of rum.
• Sprinkle with Powdered Sugar