Lime Rum Cake

Well, maybe not the typical German cake in that combination, but I just couldn't resist this cake. It fits the soccer championship in Brazil so well...

Ingredients:

9x11 inch (30x40 cm) Pyrex form or deep baking sheet

Some grease

Batter:

250 g all-purpose flour

2 leveled teaspoon baking powder

1 package Cook and Serve Vanilla JELL-O (2 packages vanilla pudding)

200 g sugar

1/2 teaspoon vanilla aroma or 2 packages vanilla sugar

3 tablespoons rum

Zest of one lemon

4 eggs

250 g butter or margarine

For the topping:

Zest and juice from three organic lemons

125 g powdered sugar

2 tablespoons rum

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Grease Pyrex form or deep baking sheet.

2. Mix flour, baking powder and JELL-O/pudding and sift into a bowl. Add remaining ingredients, and using an electric hand mixer whisk all ingredients until blended (about 2 minutes).

3. Pour batter into baking form/dish, level, and bake at 180 degrees Celsius (350 F) for about 25-30 minutes or until toothpick comes out clean.

4. Remove cake from oven and let cool down.

5. Wash limes well and towel dry. Zest limes, then squeeze and collect the juice. Mix lime juice, lime zest, rum and powdered sugar until a thick liquid has formed. Brush topping over cake, and serve when the topping has hardened.