Cake de Ron (Rum Cake)

Cake de Ron (Rum Cake) Recipe
Howard L. Puckett
Dark rum and banana liqueur add a mellow tropical flavor to this Bundt cake recipe. If you don’t have mini cake pans, you can bake this one in a regular 12-cup Bundt pan.

Yield:

Makes 12 servings

Recipe from

Coastal Living

Ingredients

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
1/2 cup dark rum
1/4 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup heavy whipping cream

Preparation

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.

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.

Bake at 350° 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.

Note: For miniature Bundt cakes as pictured, fill each mini Bundt pan two-thirds full, and bake 35 minutes or until a wooden skewer inserted in center comes out clean.

March 2006
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