Cuban Rum Cake - Cake De Ron
- Ready In:
- 2hrs
- Ingredients:
- 18
- Serves:
-
12
ingredients
- 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
- Preheat oven to 350°.
- Make the cake: sift flour, baking powder, baking soda, and salt; set aside.
- With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
- Beat in the lemon peel and then add in the rum and banana liqueur.
- Gradually add the flour, alternating with the cream.
- Blend mixture until just combined.
- Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
- Make the syrup: melt the butter in a 2-quart saucepan.
- Add rum, banana liqueur, and sugar.
- Slowly bring to a rolling boil; decrease heat to medium and cook until it reduces somewhat, 10-15 minutes; do not overcook.
- Let cool.
- Remove cake from the oven and place it on a cooling rack.
- Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake.
- Let stand for 30 minutes, so that the syrup soaks inches.
- Finally, carefully turn the cake over onto a serving plate; dust with powdered sugar.
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