- 1-1/2 cups cane sugar
- 3 large eggs
- 2 sticks butter at room temperature
- 1 tsp fresh lime zest
- 2 cups of all-purpose flour
- 1 can evaporated milk 12 ounces
- 2 TBS dark rum
- 3 tsps baking powder
- 2 tsps sea salt
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1 tsp ground nutmeg
- 1-1/2 tsps softened butter
- 1/2 cup guava jelly
- 2 TBS water
Preheat your oven to 350° F.
In a large mixing bowl, add the sugar, eggs, butter, and lime zest. Mix at low speed for 5 minutes until smooth.
Add the flour, milk, and rum. Mix at medium speed for another 5 minutes.
Add the baking powder, sea salt, vanilla extract, almond extract, and nutmeg. Mix at medium speed until creamy, approximately 15 to 20 minutes.
Grease a 12 cup bundt pan with the remaining 1-1/2 teaspoons of butter. Fill the pan 1/2 to 3/4 with the batter.
Place the cake in the preheated oven and bake for 35 to 45 minutes or until a toothpick or paring knife inserted in the center comes out clean.
Remove the cake from the oven and set it aside to cool in the pan for 15 minutes. While the cake is cooling, make the glaze by melting the guava jelly in a saucepan. Whisk in the water a little at a time until the jelly is thinned out to a glaze consistency that can be brushed or painted on the cake.
Remove the cake to a serving plate or cutting board. Brush the glaze over the top of the cake. Slice into individual pieces and serve.
This cake is really good when served with a hot cup of tea for an afternoon snack. Or, have it with a mug of strong coffee for breakfast. You could dress up the cake with vanilla frosting and serve it with candles at a birthday party. Enjoy it any time of day and for any celebration.
Calories: 421kcal | Carbohydrates: 45g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 821mg | Potassium: 176mg | Fiber: 1g | Sugar: 22g | Vitamin A: 737IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 2mg