Butter rum cake with lime icing ("Panetela boracha")

Preparation

Baking Directions:

Rum cake has always been a Cuban staple at weddings, birthdays, Christmas parties and celebrations of all kinds.

The secret ingredient in this recipe is the package of instant pudding mix added to the cake batter — it makes the cake perfectly moist every time.

Another feature of this recipe is the touch of lime juice I add to the icing, and the mint garnish — it's my ode to the mojito cocktail.

Prepare the batter and bake the cakePreheat the oven to 350 degrees F.

Grease and flour a 12-cup Bundt pan.

Set aside.

Using a handheld electric mixer or stand mixer with the paddle attachment, beat the butter and sugar until well combined and the mixture is pale yellow and fluffy, 2 to 4 minutes depending on your mixer.

Add the eggs and continue beating until the mixture is light and fluffy, about 3 minutes.

Scrape the bottom and sides of the bowl with a rubber spatula if necessary.

Combine the flour, baking powder, salt and vanilla pudding mix in a bowl and set aside.

Combine the milk, rum and vanilla in a measuring cup and set aside.

Alternate adding the flour mixture and the milk mixture to the butter and eggs, mixing until all the ingredients are well incorporated.

Pour the cake batter into the prepared Bundt pan and bake for 1 hour.

The cake is ready when a skewer inserted in the center comes out clean.

You may also see the sides of the cake shrink away from the pan.

Prepare the rum syrup and soak the cakePlace the butter, sugar and water in a pan and simmer until the liquid becomes slightly thickened, about 8 minutes.

The mixture will foam a bit.

Stir occasionally and lower the heat if the mixture begins to bubble over.

When the mixture has thickened, add the rum and stir well.

Remove from the heat and set aside.

As soon as you remove the cake from the oven, poke holes all over its surface with a long skewer.

Slowly drizzle all of the rum syrup over the cake (it may seem like overkill, but make sure you use all the syrup).

Allow the cake to cool complete in the pan.

Once the cake is cool invert it onto a serving dish.

Prepare the lime icing and ice the cakeMix the lime juice and confectioners' sugar in a small bowl until the sugar is dissolved.

It should be the consistency of mayonnaise.

Drizzle or pipe the icy over the top of the cake, allowing it to drip down the sides.

Garnish by placing plenty of fresh mint sprigs in the center hole of the cake.

COOKING NOTES:TechniquesPiping the lime icing:In order to drizzle the icing properly, you can carefully pour it over the cake, allowing it to drip down the sides.

Alternatively, you can create a piping bag with a resealable plastic bag and push it toward a bottom corner.

Snip off the tip and pipe the icing through.

Bundt pan: I like using a Bundt pan for a couple reasons: It allows for easy slicing and serving, and its center hole is perfect for holding the bunch of fresh mint.

Advance preparationThe rum glaze can be made while you're waiting for the cake to bake.

After all the ingredients have been combined, set it aside in the pan, off the heat, then gently warm it before drizzling it over the cake.

The mint should not be placed on the cake until it is reading to be served, as it will quickly wilt at room temperature.