Saffron Rum Cake

A great cake recipe for any occasion:

Beat butter until small peaks form. Add sugar and repeatedly beat everything together until hearty. Then beat in one egg at a time. Stir in flour, cornmeal and baking powder. Stir in the slightly warmed rum and saffron together. Add to the batter form with the orange and lemon zest and the orange and juice of one lemon.

Butter a pie dish (quiche dish) and dust with flour. Pour the dough into it.

Meanwhile, bake the cake in the oven heated to 180 degrees on the lowest shelf for about 60 minutes. Remove from the oven, leave in the pan for five minutes, then turn out.

For the glaze, stir together the powdered sugar and rum. Add saffron threads. Pour the glaze over the cake while it is still warm.

Mx#_

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