»°sÂfÂc³J¿| Lemon Cake with Rum Glaze
Ingredients (servings for 10 to 12):
>For the cake (all to be prepared at room temp):
Cake flour - 2.5 cups (315g)
Baking powder - 2 tsp.
Salt - 1/2 tsp.
Dark rum (or golden rum) - 1 Tbs.
Milk - 1 cup (250ml)
Lemon oil (or extract) - 3/4 tsp.
Unsalted butter - 16 Tbs. (2 sticks/250g)
Granulated sugar - 1.5 cups (375g)
Eggs - 3 eggs + 1 egg yolk
>For the glaze:
Water - 6 Tbs. (90ml)
Granulated sugar - 1/4 cup (60g)
Unsalted butter - 3 Tbs.
Dark rum - 1 to 2 Tbs.
Confectioners' sugar for dusting
Procedures:
>For the cake:
1. Grease and flour a pan (an aluminum pan is okay).
2. Place a rack in a lower position of an oven and preheat it to 350oF (180oC).
3. Sift together the flour and baking powder and salt onto a sheet of wax paper, then set aside.
4. In a small bowl (bowl A): combine milk, rum and lemon oil; stir them to combine, then set aside.
5. In a bowl of an electric mixer (bowl B):
i ) beat the butter on medium speed for about 1 to 2 min, until creamy and smooth.
ii) add the granulated sugar and beat for 5 min, until light and fluffy.
iii) add the eggs and egg yolk one at a time, beating well after each addition.
iv) reduce the speed to low and add the flour mixture in 3 additions, alternating with the bowl A mixture; but must begin and end with the flour; beat each addition just until incorporated, and stop the mixer occasionally to scrape down the sides of the bowl.
v) pour the batter into the prepared pan and spread evenly but with the sides slightly higher than the center.
6. Bake for about 50min, until the center of the cake springs back when lightly touched. A more useful test is to stick a toothpick into the center and see if it comes out clean.
7. Transfer the pan to a wire rack and let the cake cool upright in the pan for about 15min, then tap the pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
(IF don't want the glaze, go straight to step 12)
>For the glaze:
8. Put a small saucepan over medium heat.
9. Combine water, granulated sugar, butter and rum in the saucepan.
10. Cook and stir for 2min, until the butter has melted and most of the sugar has dissolved.
11. Brush the warm cake with the glaze.
12. Let the cake cool completely before serving.
13. Dust with confectioners' sugar and serve.
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Adapted from a recipe by Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).
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