Cuban Rum Cake - Cake De Ron

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.