Cuban Rum Cake - Cake De Ron

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 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
• 5 ounces butter
• 1/4 cup dark rum
• 1/4 cup banana liqueur
• 3/4 cup sugar
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 350°.
• 2 make the cake: sift flour, baking powder, baking soda, and salt; set aside.
• 3 with an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
• 4 beat in the lemon peel and then add in the rum and banana liqueur.
• 5 gradually add the flour, alternating with the cream.
• 6 blend mixture until just combined.
• 7 pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
• 8 make the syrup: melt the butter in a 2-quart saucepan.
• 9 add rum, banana liqueur, and sugar.
• 10 slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
• 11 let cool.
• 12 remove cake from the oven and place it on a cooling rack.
• 13 use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
• 14 let stand for 30 minutes, so that the syrup soaks inches.
• 15 finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.