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1. Preheat the oven to 350°F. With a pastry brush, spread 1 tablespoon of softened butter evenly over the bottom and sides of an 8-inch spring form cake pan.
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2. Sprinkle 2 tablespoons of the flour into the pan and tip it from side to side to spread the flour evenly. Then invert the pan and rap it sharply on the bottom to remove any excess flour.
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3. In a deep bowl, cream the remaining 8 tablespoons of butter with the sugar, beating and mashing them against the sides of the bowl with a large spoon until the mixture is light and fluffy.
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4. Beat in the eggs one at a time, then add the rum, lime juice and lime rind, and continue beating until the batter is smooth. Combine the remaining 1½ cups of flour, the cornmeal and baking powder, and sift the mixture into the bowl about ½ cup at a time, beating well after each addition.
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5. Pour the batter into the floured pan and bake in the middle of the oven for 1 hour, or until a cake tester or toothpick inserted in the center comes out clean. Cool the cake completely before removing the sides of the pan.
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6. "Bolo di rom" is traditionally served unfrosted, but you may sift a light coating of confectioners' sugar over the top of the cooled cake if you prefer or serve it sliced with coquimol sauce.
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