Bizcocho de Ron   (Rum Cake)

Servings 8

1/4 pound (1 stick) butter or margarine, at room temperature
1/4 cup brown sugar
1/4 cup honey
2 eggs
1/4 cup water
1/2 cup Spiced Rum
2 cups cake flour, sifted
2-1/2 teaspoons baking powder
1/4 teaspoon salt
butter to grease pan confectioners' sugar for ganish  

1 Preheat the oven to 350 F. Cream the butter and brown sugar in a large bowl. Add
the honey, eggs, water, and rum. Mix well.
2 In another bowl, combine the cake flour, baking powder, and salt. Pour over the
creamed mixture and beat until all of the ingredients are combined. Grease an 8-inch
round pan and pour in the batter. Bake for 30 minutes, or until a knife inserted in the
center comes out clean. Let the cake cool in the pan or on a cooling rack.
3 To serve, invert the cake onto a platter. (Trim the top if uneven.) Sift confectioners'
sugar on top.
Puerto Rican Recipes
Bizcocho de Ron (Rum Cake)
Puerto Rican