Cuban Rum Cake – Cake De Ron
(from saymyname’s recipe box)
Source: Three Guys from Miami Cook Cuban
Serves 12 peopleIngredients
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- salt, a pinch
- 1 1/2 cups butter, softened
- 1 1/2 cups sugar
- 2 teaspoons pure vanilla extract
- 3 eggs
- 1 egg yolk
- 2 tablespoons grated lemon peel
- 1/2 cup dark rum
- 1/4 cup banana liqueur
- 1 cup heavy whipping cream
- Rum Syrup:
- 5 ounces butter
- 1/4 cup dark rum
- 1/4 cup banana liqueur
- 3/4 cup sugar
- powdered sugar, for dusting
Directions
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Preheat oven to 350°.
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Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
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With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
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Beat in the lemon peel and then add in the rum and banana liqueur.
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Gradually add the flour, alternating with the cream.
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Blend mixture until just combined.
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Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
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Make the syrup: melt the butter in a 2-quart saucepan.
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Add rum, banana liqueur, and sugar.
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Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
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Let cool.
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Remove cake from the oven and place it on a cooling rack.
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Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
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Let stand for 30 minutes, so that the syrup soaks inches.
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Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.