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Cake de Ron (Rum Cake)

Source of Recipe


Coastal Living, March 2006






List of Ingredients



• 1-1/2 cups butter, softened
  
• 1-1/2 cups sugar
  
• 3 large eggs
  
• 1 egg yolk
  
• 2 tsp vanilla extract
  
• 2 Tbsp grated lemon rind
  
• 1/2 cup dark rum
  
• 1/4 cup banana liqueur
  
• 3 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/8 tsp salt
  
• 1 cup heavy whipping cream
  
• Rum Syrup (recipe follows)
  






Instructions



1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs and egg yolk, one at a time, beating until blended after each addition. Beat in vanilla and next 3 ingredients.
   
   
2. In a large bowl, combine flour and next 3 ingredients; add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a well-greased and floured 12-cup Bundt pan.
   
   
3. Bake at 350° F for 50 minutes or until a wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan. Poke holes in cake with a wooden skewer, and brush Rum Syrup over cake. Cool completely on a wire rack.
   
   Makes 12 servings.
   
   ..........
   
   RUM SYRUP
   
   • 2/3 cup butter
   • 1/4 cup dark rum
   • 1/4 cup banana liqueur
   • 3/4 cup sugar
   
   Melt butter in a 2-quart saucepan over low heat; stir in rum, liqueur and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; cook 5 minutes or until syrupy. (Do not overcook.) Let cool.
   
   Makes about 1 cup.