Panatela Borracha

This cake comes from  Latin Grilling.  It calls for a bundt cake pan, which I don't have, so I used an angel food pan instead.  It worked just fine.

Butter Rum Cake with lime icing

Grease and flour pan.  Preheat oven to 350 degrees.

Batter:

2 sticks butter

1 1/2 cups sugar

4 eggs

2 cups cake flour

2 tsp baking powder

1 tsp salt

1 package vanilla instant pudding mix

1/2 cup milk

1/2 cup light rum

1 tsp vanilla

Cream butter and sugar.  Continue beating, adding one egg at a time.  Beat until light and fluffy.  Combine flour, baking powder, salt and pudding mix and set aside.  Mix milk, rum, and vanilla and set aside.  Alternate adding flour mixture and milk mixture until all ingredients are well incorporated.  Pour into prepared pan and bake for one hour. 

Rum syrup

1/4 cup butter

1 cup sugar

1/4 cup water

1/4 cup light rum

Simmer butter, sugar and water until slightly thickened (6-8 minutes)  Stir occasionally.  Add rum and stir well.  Remove from heat.  As soon as the cake comes out of the oven, take a skewer and poke holes all over it.  Pour rum syrup all over the cake. (It seems like too much, but it's not).  Let cool completely in pan.

Lime icing

1 tbsp lime juice

3/4 cup powdered sugar

Remove cake from pan.  Mix lime juice and powdered sugar until dissolved.  Drizzle over top of cake