| Prep Time | 25 Minutes |
| Cook Time | 50 Minutes |
| Servings |
Servings
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Ingredients
- 2 1/3 cups All Purpose Flour Sifted
- 1/4 teaspoon of Salt
- 1 teaspoon of grated nutmeg
- 1 tsp of baking powder
- 1 1/2 cups of brown sugar
- 3 large eggs whites separated and reserved
- 1 cup Unsalted butter 2 sticks
- 1 Cup of evaporated milk
- 2 Tablespoons Of rum
- 1 tablespoon Of condensed milk
- 1 tablespoon Of molasses
- 2 teaspoons Of lime zest
- 1 teaspoon of vanilla extract
- 1 teaspoon Of almond extract
- 1/4 cup of raisins
Ingredients
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Instructions
- Preheat oven 350℉
- Grease and flour a Bundt cake pan , set aside.
- In a medium bowl, sift together flour, salt, nutmeg, baking powder and set aside.
- Add rum and condensed milk to lime zest, set aside.
- In a large bowl, using a mixer cream butter and sugar until light and fluffy. Add rum mixture and mix. Add vanilla, almond extract and mix. Add egg yolks in one at a time while mixing.
- Gradually add flour mixture and milk, alternating between the two. Mix just until combined, don’t over mix.
- Beat egg whites until stiff peaks are formed.
- Fold egg whites into cake batter.
- Pour the batter into the cake pan and Bake for 45-50 minutes (baking time may vary from oven to oven).
Recipe Notes