More Great Recipes: Main Dish

Bolo di Rom - Rum cake from Curaçao


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Serves | Prep Time | Cook Time

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


Preheat oven to 350ºF. Then cream:


1 cup unsalted butter


1 1/2 cup sugar


Add one at a time, beating after each addition:


6 eggs


Blend in:


3/4 cup bitter orange or lemon juice


1.4 cup bitter orange or lemon peel


Sift and add to the batter:


1 1/2 cups all purpose flour


1 cup yellow cornmeal


2 teaspoons baking powder


Stir in:


1/3 cup dark rum


Pour batter into a lightly greased 10 inch pirex baking dish. It should be at least 2 inch deep. Bake for approximately forty minutes.


Melt over gently boiling water, then beat well to remove any lumps:


4 squares of bittersweet chocolate


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.


Pairs Well With


Notes

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.

Hi, this sounds very interesting, we have bitter oranges in Miami, so I will try to bake it soon. I'll let you know. Have a good one.
Liana

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