← Nouns Cooking · Caribbean

Ingredients

• 300 g plain flour, plus extra for the tin
• 2 tsp Baking powder
• ½ tsp Bicarbonate of soda
• ½ tsp Salt
• 225 g unsalted butter, softened, plus extra for the tin
• 250 g Sugar
• 4 Eggs
• 2 tsp Vanilla extract
• 1 Lime, zested
• 120 ml Milk
• 120 ml dark rum
• ½ tsp freshly grated nutmeg
• 115 g butter, for the syrup
• 150 g sugar, for the syrup
• 60 ml water, for the syrup
• 90 ml dark rum, for the syrup

Method

1. Heat the oven to 165°C (325°F). Butter and flour a 25 cm bundt tin really well, getting into every groove.
2. Whisk the flour, baking powder, baking soda, salt and nutmeg in a bowl. In another, beat the butter and sugar for 4–5 min until pale and fluffy, then beat in the eggs one at a time with the vanilla and lime zest.
3. Mix the milk and rum. Fold the dry ingredients into the butter mix in three goes, alternating with the rum milk, until just smooth.
4. Spoon into the tin, level and bake for 45–50 min, until golden and a skewer in the thickest part comes out clean.
5. While it bakes, melt the syrup butter in a saucepan with the sugar and water and boil for 5 min, stirring, until slightly syrupy. Take off the heat and stir in the rum.
6. Leave the cake in its tin, poke holes all over with a skewer and slowly spoon over half the warm syrup. Wait for 30 min, then turn the cake out onto a plate, poke the top and brush with the rest of the syrup. Cool for 30 min before slicing.

Tips

• Contains alcohol: the rum in the syrup is not cooked off, so this cake is not for children or anyone avoiding alcohol.
• Wrapped tightly, it keeps and improves for up to a week at room temperature.

Sources

Written in our own words after cross-checking these recipes:

Delish D'Lites Taste the Islands