Freshly made Jamaican rum cake!

It's this time of the year for me. Not yet summer, no longer winter. I was looking for small presents to give around and though about the last time I had a rum cake and how much I love it. So here it is my adaptation of the rhum cake.

Ingredients

1/2 cup butter melted
1 1/2 cups white sugar
4 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour sifted
2 teaspoons baking powder
1/2 teaspoon salt
1 package of vanilla pudding
4 eggs
1/2 cup of Appleton run
1 cup of crumbled walnut
1 cup of shredded coconut
1/2 cup water

Sauce:
1/2 cup of rum
1/2 cup of butter
1 cup of sugar
1/4 cup water

Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch angel cake round pans or 12 mini angel cake pans.

Add the mixture of coconut and walnut to the bottom of the cake pan. Do the same to each cake pan if there is more than one. Even out by shaking it a couple of time.

Sift together the flour, baking powder, vanilla pudding powder and salt Set aside.

In a large bowl, cream together the melted butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.

Add the 4 eggs and 1/2 cup of water and 1/2 cup of rum to the mixture and mix well until smooth,

Pour batter into prepared pans. Do not fill more than 3/4 way has they will rise.

Bake in the preheated oven for 25 to 30 minutes for small cake and 60 for a large one or until tops spring back when lightly tapped.

Cool 15 minutes before turning out onto cooling racks.

For the sauce mix all the ingredient together except the rum. Small boil for 7 minutes stirring constantly. Add the rum and stir for another minute.

Cover the counter with parchment paper. Place your rum cake on it and pour the sauce on the top of the cake, multiple time so that the cake absorb the liquid.