Butter Rum Snack Cake

I guess I have been thinking of summer and the tropics a lot lately, since I have been making a few things with macadamia nuts. Rumor has it that macadamia nuts are the most perfect nut there is, so that may have something to do with why I have been using them a lot lately too. 🙂

I made a very moist and tender butter rum cake that had a very definite tropical vibe to it. It had some rum, lime zest, lime juice and of course, macadamia nuts. YUMMY!

Butter Rum Snack Cake

You can use any kind of rum you like, but I used Malibu Rum this time, to give the cake an even more tropical taste. It is so moist and is full of flavor. You’ll want to go back for more and more.

Preheat the oven to 350* F or 190* C.

Spray an 8 inch square baking dish with cooking spray.

1/2 cup or 1 stick of butter

6 TBSP sugar

1/3 cup firmly packed brown sugar

3 TBSP crystalized ginger, finely chopped

2 TBSP fresh ginger, minced

1 egg

2 tsp lime zest

1 tsp vanilla or lime extract – I used lime extract

1 cup flour

1/4 tsp baking soda

3/4 cup chopped macadamia nuts

Combine the flour and baking soda together and set a side.

Melt the sugars and butter together in a saucepan.

Once the butter is melted and most of the sugar is melted, remove the butter from the heat and allow to cool a bit. Add the gingers and mix together well. Then whisk in the egg, rum, lime zest and lime extract.

Fold in the flour and baking soda and mix thoroughly. Pour the batter into the prepared baking pan.

Evenly scatter the chopped macadamia nuts over the top of the batter and gently press into the batter.

Bake for about 20-25 minutes, or until the cake is set and a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before slicing it and sharing it with friends.

Once again, this cake is a winner and will disappear quickly. Get some while you can, ‘cuz it won’t last long.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.