CUBAN RUM CAKE

Cuban Rum Cake -- Cake de Ron

Name of Event

Cuisine From

Cuba

Description

A moist, rich rum cake for special occasions.

Summary

Yield

10-12 servings

Preparation time

25-30 minutes

Cooking time

55 minutes- 1 hour

Main Ingredient

Flour/Rum

Ingredients

For the Cake:

• 1 1/2 cups butter, softened 

• 1 1/2 cups sugar 

• 3 large eggs 

• 1 egg yolk 

• 2 teaspoons vanilla extract 

• 2 tablespoons grated lemon rind/zest 

• 1/2 cup dark rum

• 1/4 cup banana liqueur (or dark rum)

• 3 cups all-purpose/plain flour 

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/8 teaspoon salt 

• 1 cup whipping cream

For the syrup:

• 5 ounces unsalted butter

• 1/4 cup dark rum

• 1/4 cup banana liqueur (or dark rum)

• 3/4 cup white sugar

• 1/4 cup confectioners/icing sugar for dusting 

Instructions

Making the cake:

1 Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind/zest, beating until blended.

2 Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)

3 Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.

4 Pour batter into a greased and floured 10-inch Bundt pan.

5 Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

6 Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. 

Making the syrup:

1 Melt the butter in a two-quart sauce pan. Add 1/4 cup rum, 1/4 cup banana liqueu/dark rum, and sugar.

2 Slowly bring to a rolling boil and cook until it reduces somewhat. Do not overcook. Let cool

Bringing it all together:

1 Remove the 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 in.

2  It tastes even better the next day.

3 Finally, carefully turn the cake out onto a serving plate. Dust with powdered sugar