Fruit Topped Bundt Cake (for cast iron pan)

• 1½ cups butter, softened
• 1 cup sugar
• 5 eggs
• 2¼ cups flour
• ½ cup corn meal
• 1 tsp baking powder
• rind of ½ lemon, grated
• rind of ½ orange, grated
• 1½ tbsp lemon juice
• 1 tbsp orange juice
• ¼ cup rum

1. Grease and flour bundt pan. Preheat oven to 325.
2. In large bowl, cream butter and sugar until pale and fluffy.
3. Beat in eggs, one at a time.
4. Sift flour and baking powder together, add corn meal, fold gently into creamed mixture.
5. Gradually fold in rum, lemon and orange juice and peels. Let batter rest 15 minutes.
6. Place pan in oven until warm to the touch. Spoon in small layer of batter into fruit impressions, then fill the pan with the remaining batter. Smooth the surface.
7. Bake 75-90 minutes or until wood skewer inserted in center comes out clean. (Cover with foil if cake is becoming too brown.)
8. Cool 20-35 minutes upright with cake in pan. Invert and remove cake from pan, decorate with confectioners sugar and/or fruit glaze.

If using this recipe for individual muffin or cookie molds, reduce baking time to 20-25 minutes, or until edges are golden brown.

Fruit Glaze

• ½ cup jam
• ⅔ cup water OR ⅓ cup water + ⅓ cup triple sec or brandy
• ½ cup sugar

1. Blend ingredients in a saucepan, bring to boil. After color is well distributed, strain out fruit pieces.
2. Continue to boil, stirring occasionally. Watch closely as mixture reduces to syrup consistency.
3. Spoon over cake.

If necessary, to reheat glaze, add a small amount of water.