Satsuma Rum Cake
- 1 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs, lightly beaten
- Zest (grated rind) of 1 lemon
- Zest (grated rind) of 2 satsumas
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Satsuma Rum Glaze (recipe follows)
- Juice of 2 large satsumas
- Juice of 1 lemon
- 1 cup granulated sugar
- 2 tablespoons rum
- Preheat oven to 350 degrees. Grease a 10-inch tube pan or Bundt pan well.
- 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. Add dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. When the batter is well-blended, spoon it into the prepared pan.
- Bake for 1 hour or until a toothpick inserted near the center comes out clean. While cake is still hot and still in the pan, pour on the glaze. Cake can be left in the pan for several days before serving.
- Combine all 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.