Cuban Rum Cake - Cake De Ron

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READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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