Rum sultana pound cake with lime glaze

Whether or not you have always liked to cook or else you have chosen it up like a spare time activity during quarantine, we'd see a guess which you simply are on the lookout for new recipes to use . After all, getting creative at the kitchen is a great and worthwhile way to spend time.

We have assembled all the very most adored and highest ranked Rum sultana pound cake with lime glaze within our website. It's the finest of the Ideal!

We've piled up the most useful recipes . They truly are our loved, rated and commented 5star recipes from our huge group, all in 1 place. These apps, mains, desserts and even more are guaranteed yummy!

How to make Rum sultana pound cake with lime glaze

  • Yield : 12
  • Prep Time : 0:15
  • Cook Time : 1:05
  • Total Time : 1:20

Ingredients

  • Non-stick cooking spray
  • 1 cup sultanas
  • 1/2 cup plus 3 teaspoons golden rum or light rum (see tip)
  • 1 1/3 cups plain flour
  • 1/4 teaspoon baking powder
  • 170g unsalted butter, at room temperature
  • 1 1/4 cups caster sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 large free-range eggs
  • 1/3 cup buttermilk
  • 1 3/4 cups sifted pure icing sugar
  • 5 teaspoons lime zest
  • 7 teaspoons lime juice (see tip)

Method

  • Step 1 Position the rack in the centre of the oven and preheat the oven to 175°C or 155°C fan. Spray an 8 cup bundt pan with cooking spray.
  • Step 2 Bring sultanas and 1/2 cup rum just to a simmer in a saucepan over medium heat. Set aside, stirring occasionally, until plump. Cool. 3 Whisk flour and baking powder in a medium bowl to blend. In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, beat butter, caster sugar, vanilla, and salt for 10 mins, or until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Add flour mixture and buttermilk alternately in batches, beating just until blended. Stir in sultana mixture.
  • Step 3 Transfer to prepared pan. Bake for 1 hr or until a toothpick inserted near the centre comes out with moist crumbs attached. Cool on a rack for 10 mins. Invert onto a plate or platter and remove the pan. Cool for about 30 mins.
  • Step 4 In a medium bowl, whisk icing sugar, lime zest and juice, and remaining 3 teaspoons rum to form a smooth glaze. Spoon over the warm cake. Serve warm or at room temperature.

© Copyright 2020 Get Recipe Book - All Rights Reserved