Bolo di Rom - Rum cake from Curaçao
CATEGORIES
INGREDIENTS
  • 1 cup unsalted butter
  • 1 1/2 cup sugar
  • 6 eggs
  • 3/4 cup bitter orange or lemon juice
  • 1.4 cup bitter orange or lemon peel
  • 1 1/2 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/3 cup dark rum
DIRECTIONS
  1. Preheat oven to 350ºF. Then cream:
  2. 1 cup unsalted butter
  3. 1 1/2 cup sugar
  4. Add one at a time, beating after each addition:
  5. 6 eggs
  6. Blend in:
  7. 3/4 cup bitter orange or lemon juice
  8. 1.4 cup bitter orange or lemon peel
  9. Sift and add to the batter:
  10. 1 1/2 cups all purpose flour
  11. 1 cup yellow cornmeal
  12. 2 teaspoons baking powder
  13. Stir in:
  14. 1/3 cup dark rum
  15. Pour batter into a lightly greased 10 inch pirex baking dish. It should be at least 2 inch deep. Bake for approximately forty minutes.
  16. Melt over gently boiling water, then beat well to remove any lumps:
  17. 4 squares of bittersweet chocolate
  18. While the cake is still warm from the oven, spread it with the melted chocolate. The icing should he permitted to harden before the cake is served.
RECIPE BACKSTORY
This recipe calls for the bitter orange that is grown in Curaçao, however when not available you can use lemon juice and lemon peel. Thinking of the beautiful island of Curaçao brings back many happy memories of our visit years ago.