Today I made Lemon Rum Cake With Lemon Frosting!
Cake: 2 1/2C flour, 2C sugar, 1/2t ground ginger, 1t salt, 1C butter, melted,
2t baking powder, 2 eggs, juice of 2 medium lemons, approx. 2/3C citrus rum or light rum
Frosting: 1/2C butter, 3C – 3 1/2C powdered sugar, juice of 1/2 a lemon
Preheat oven to 350F. Make cake: Melt butter. Cool. Meanwhile, sift together dry ingredients. Set aside. Beat eggs with sugar. Blend well.
Beat in butter. Blend well.
Add enough rum to make 1C. Stir into butter mixture. Blend well.
Add dry ingredients. Stir until just blended.
Turn into greased 9″ round cake pan.
Bake 45-50 minutes or until lightly browned on top and toothpick inserted in center of cake comes out clean. Cool one half hour.
Make frosting: Cream butter and 2C powdered sugar until smooth.
Add lemon juice. Stir until smooth.
Stir in remaining powdered sugar until of desired consistency.
Spread on cake.