Cuba’s version of Rum Cake, Cake de Ron, is different from other rum cakes commonly made throughout the Caribbean. You won’t find any rum-soaked fruits in this super moist Bundt cake, but with lemon zest, banana liquor, and of course plenty of nice dark rum, the flavors are complex and delicious. NOTE: Let cool down 30 mins after cooking.
Preheat oven to 350º F.
Sift flour, baking powder, baking soda, and salt and set aside.
With an electric mixer, cream together the butter and sugar. Add vanilla and eggs and beat until blended. Beat in the lemon peel and then add the rum and banana liqueur. Gradually add the flour and blend until just combined.
Pour batter into a well-greased and floured Bundt pan and bake for one hour or until a toothpick inserted in the cake comes out clean. Place on a cooling rack
Prepare the rum syrup. Melt the butter in a two-quart sauce pan. Add the rum, banana liqueur, and sugar and slowly bring to a rolling boil. Cook until it is somewhat reduced (do not overcook). Let cool.
By Jeff Rawlinson
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Al Arco
December 21, 2018 @ 7:15 pm
This is the BEST dessert ever!