Satsuma Rum Cake

Yield 10-12 slices
21 ratings


For the cake:

1 cup butter or margarine, softened

1 cup sugar

2 eggs, lightly beaten

Zest of 1 lemon

Zest of 2 satsumas

2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

For the glaze:

Juice of 2 large satsumas

Juice of 1 lemon

1 cup granulated sugar

2 tablespoons rum


Preheat oven to 350°F. Grease a 10-inch tube pan or bundt pan well; set aside.

In a mixing bowl, beat butter until light. Add sugar, and beat until the mixture is light and fluffy. Add eggs and zest of lemon and satsumas. Beat until the mixture is very light.

In a medium mixing bowl, sift or mix together well the flour, baking powder, baking soda and salt. Alternating with the buttermilk, add this dry-ingredient mixture to the creamed mixture, beginning and ending with the dry ingredients. When the batter is well-blended, spoon it into the prepared pan.

Place in preheated oven and bake for 1 hour, or until a toothpick inserted near the center comes out clean.

Combine all glaze ingredients in a small saucepan and bring to a boil over high heat. When mixture boils and sugar is dissolved, pour evenly over the hot cake. Cake can be left in the pan for several days before serving.




Ingredients used in this recipe