Afternoon Rum Cake
Source of Recipe
Internet
List of Ingredients
11/4 cups softened butter or margarine
1 cup granulated sugar
4 eggs
3 cups plain or all-purpose flour
1 teaspoon nutmeg
2 teaspoons baking powder
2 Tablespoons dark rum or rum extract
1 cup of milk
1/2 cup slivered almonds
Grated rind of 1 lemon
Pinch of salt
Powdered sugar
Recipe
Preheat the oven to 325 degrees. Generously grease a 9 inch spring-form cake tin.
Place butter or margarine and lemon rind in a large bowl; work in butter until pliable. Add sugar and cream together using a spatula or wooden spoon. Add 1 egg and 3 tablespoons flour and nutmeg; beat together with an electric mixer.
Add remaining eggs and beat completely incorporated. Place remaining flour with the baking powder and salt in a small bowl, mix together.
Mix half into egg batter and mix very well with a spatula. Pour in rum and blend with a spatula. Add remaining flour and continue mixing.
Pour milk and with a spatula mix until completely blended. Add almonds.
Pour batter into the prepared cake tin and rap the bottom against the counter to settle the mixture.
Bake for 40 minutes or until a toothpick inserted in the centre comes out clean.
Remove cake tin from the oven and cool for 5 or 6 minutes.
Unmold onto a wire rack and set aside until cool
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