Ingredients

The following ingredients have 4 Servings
  • 3/4 cup milk
  • 3 sticks unsalted butter (softened)
  • 2 cups granulated sugar
  • 6 eggs (large)
  • 3 cups all-purpose or cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon rum extract
  • zest of 1 lime
  • 1/4 cup sliced almonds (optional)
  • 1/4 cup cocoa powder
  • non-stick spray
  • 2 tablespoons powdered sugar (for dusting)

Instruction

  • Preheat oven to 325 degrees Fahrenheit 
  • Spray the inside of bundt pan with non-stick spray. Make sure every crevice of the pan is greased. Add the almonds and swirl the pan around so they stick to the sides evenly 
  • In a bowl, combine the flour, salt, and baking powder
  • In another bowl, place the butter and sugar. Whip with mixer on medium-high speed until creamed. Use a spatula to clean down the sides and bottom of the bowl
  • Add the extracts and lemon zest one a time. Keep mixing
  • Add the eggs one by one mixing well after each addition
  • Alternate the flour mixture and the milk, starting and ending with the flour. Do not overmix
  • Place 1/3 of the cake batter into a smaller bowl. Add the cocoa powder and mix until the batter is smooth
  • Coat the bottom and sides of the bundt pan with 1/2 of the vanilla cake batter. Add the chocolate batter on top and smooth with a spatula. Cover the cake with the rest of the vanilla batter
  • Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean
  • Remove from the oven and place on a rack to cool for 15-20 minutes. Then invert to remove the cake from the mold. Cool completely
  • Dust the top with powdered sugar and enjoy!