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Cake de Ron (Rum Cake)

Howard L. Puckett
Yield Makes 12 servings
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.


  • 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
  • Rum Syrup

How to Make It

  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° 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.

  4. 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.