Rum Cake

I needed a cake that was easy to transport and had to keep well. So what better cake, than a rum cake? I rummaged through my recipe files and found one that I adapted from Professional Baking by Wayne Gisslen. It was actually a recipe for pound cake which i divided by 4 and then added rum to the finished product. Pound cake was called as such because it used to be made with a pound of each ingredient, hence the name. After flying 4 hours and being kept for 4 days, it was still very good. This recipe is definitely a keeper!

RUM CAKE
BUTTER 333 grams
GRANULATED SUGAR 333 grams
VANILLA EXTRACT 7 ml
EGGS 6 pieces
CAKE FLOUR 333 grams
RUM 60 ml

Preheat oven to 350 degrees farenheit, grease and line a 9 x 5 inches loaf pan. Set aside. With the paddle attachment of the KitchenAid mixer, cream butter and sugar until light and fluffy, add vanilla extract. Add eggs one by one, making sure that one is absorbed before addding again. Pour in the flour, mix until thoroughly combined. Pour into prepared pan and bake for approximately 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool cake for 10 minutes and pour the rum while still in the pan.