Preheat oven to 350 F and spray a 10-12 cup Bundt pan with non-stick cooking spray.
In a large mixing bowl, using an electric mixer, or in the bowl of a stand mixer using the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy.
Add in the eggs, one at a time, mixing on low speed until just combined.
Add in the rum, vanilla, almond extract, and lime zest. Stir to combine.
Add in the evaporated milk and stir to combine.
Sift the dry ingredients (flour, baking powder, salt,and nutmeg) into the wet ingredients and stir until just combined.
Pour batter into the prepared pan. Place the cake batter in a preheated oven and bake 35 to 45 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool for 5-10 minutes. Do not let the cake sit and fully cool in the pan or it will get stuck. Place a wire rack over the top of the cake pan and flip the cake onto the wire rack to fully cool.
Once the cake is fully cooled, pick a glaze to decorate your delicious cake.
For glaze 1, simply melt the jelly in the microwave and brush it on the haitian butter cake.
For glaze 2, combine the lemon juice and powdered sugar in a small bowl. Drizzle the glaze over the cake, then sprinkle with coconut. Let the glaze fully set before serving.
Notes
To dress it up, bake this cake in two 8-inch round cake pans and frost and decorate with a cream cheese frosting.
Keyword butter cake, evaporated milk, lime, nutmeg, rum