Jamaican Rum Cake

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1 1/2 cups unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 eggs
• 1 tablespoon grated lime zest
• 1 cup heavy cream (35%)
• 3/4 cup dark rum

1. Preheat oven to 350u0b0F
2. Sift together and set aside the flour, baking powder, baking soda and salt.
3. Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
4. Add the lime zest and rum. Stir well to combine.
5. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
6. Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
7. Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.

allpurpose, baking powder, baking soda, salt, unsalted butter, sugar, vanilla, eggs, lime zest, heavy cream, dark rum

Taken from www.food.com/recipe/jamaican-rum-cake-379373 (may not work)