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Cuban Rum Cake with Rum Syrup

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Description Edit

Contributed by Catsrecipes Y-Group

  • Serves 12

Ingredients Edit

Cake Edit

Rum syrup Edit

Directions Edit

  1. Preheat oven to 350°F.

Cake Edit

  1. To make the cake, sift flour, baking powder, baking soda, and salt; set aside.
  2. With an electric mixer, cream together the butter and sugar.
  3. Add vanilla, eggs, and egg yolk and beat until blended.
  4. Beat in the lemon peel and then add the rum and banana liqueur.
  5. Gradually add the flour mixture to the creamed mixture, alternating with the whipping cream.
  6. Blend mixture until just combined.
  7. Pour batter into a well-greased and floured bundt (circular ring) pan and bake approximately 1 hour.
  8. A skewer inserted in the cake should come out clean.

Rum syrup Edit

  1. To make the syrup, melt the butter in a 2 -quart saucepan.
  2. Add rum, banana liqueur, and sugar.
  3. Slowly bring to a rolling boil, reduce heat to medium and cook until it reduces somewhat, about 10 to 15 minutes.
  4. Do not overcook.
  5. Let cool.
  6. Remove cake from the oven and place it on a cooling rack.
  7. Leaving the cake in the pan, use a skewer and poke holes all over the cake.
  8. Spoon the syrup evenly over the cake.
  9. Let stand for 30 minutes, so that the syrup soaks in.

Serving Edit

  1. Finally, carefully turn the cake over (out of its pan) onto a serving plate.
  2. Dust with powdered sugar if desired.

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