Email to Buny      

Rum: Rum Molasses Cake w/ Tart Lemon Sauce

Source of Recipe

Jo Anne Merrill


List of Ingredients

3 tablespoons butter softened
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 dash salt
1 large egg
3/4 cup water
1/4 cup dark rum
1/2 cup dark molasses

Lemon sauce:
1/2 cup sugar
1 teaspoon cornstarch
1 cup boiling water
1/4 cup fresh lemon juice
1 tablespoon lemon rind grated
1 tablespoon butter


Recipe

Grease a 9-inch square pan generously with 1 tablespoon butter or solid margarine. Preheat oven to 375ºF. In large mixing bowl, combine flour, sugar, cinnamon, cloves, baking soda and salt. Add remaining 2 tablespoons butter, egg, water, rum and molasses. Mix well at medium speed of electric mixer. Pour into prepared pan and bake for 30 minutes. Serve with Tart Lemon Sauce or sprinkle with powdered sugar.

SAUCE: In a small saucepan, combine 1/2 cup sugar, 1 teaspoon cornstarch and salt. Gradually blend in 1 cup boiling water and 1/4 cup lemon juice. Cook, stirring constantly, until slightly thickened. Remove from heat and stir in 1 tablespoon grated lemon rind and 1 tablespoon butter. Yields 1-1/2 cups sauce. Notes: Bake this delicious cake when you want a really fragrant smell in your kitchen -- it's sure to impress your visitors.