Whisk the eggs with the sugar until the mixture is light and fluffy.
Add the liquids flush, still continuing to whisk: first the oil, then the milk, then the rum.
Sift flour and baking powder into a bowl, add the lime peel as well, then incorporate them into the egg mixture.
Pour the mixture into the mold lined with parchment paper, then cook for about 45 minutes in a preheated static oven at 180 ° C.
Let it cool completely, then bake, decorate with icing sugar and serve your rum cake.
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