Lemon Rose Cake with Rum Glaze
Submitted by elsa on July 02, 2003 at 11:49 pm

Cake:
2 1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 Tbs. dark rum
3/4 tsp. lemon oil
16 Tbs. unsalted butter
1 1/2 cups granulated sugar
3 eggs plus 1 egg yolk

Glaze:
6 Tbs. water
1/4 cup granulated sugar
3 Tbs. unsalted butter
1 - 2 Tbs. dark rum

Have all ingredients at room temperature. Position a rack in the lower third of oven and preheat to 350 degrees. Grease and flour a rose cake pan.

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

Combine milk, rum and lemon oil and stir to combine; set aside.

Beat the butter on medium speed until creamy and smooth, 1 - 2 minutes. Add the granulated sugar and beat until light and fluffy, about 5 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Pour the batter into the prepared pan. Using a rubber spatula, spread the batter so the sides are slightly higher than the center.

Bake until the center of the cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 50 minutes. Let the cake cool upright in pan for about 15 minutes, then tap the pan gently to loosen the cake and invert onto a rack and lift off the pan.

To make the glaze:
In a small saucepan over medium heat, combine the water, granulated sugar, butter and rum. Cook, stirring, until the butter has melted and most of the sugar has dissolved, about 2 minutes. Brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar and serve.

• This topic was modified 8 years, 4 months ago by BakerAunt.