Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
Stir together flour and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.
Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.
I bake this cake for Christmas. the banana liqeur was only sold in large bottles. So I use the rum for a subsitute as stated and added banana flavor. The cake was good but it was the syrup. Which added to much rum for my taste. I had a piece and was almost intoxicated!!!! Next time I make it I will cut down on the rum in syrup or use another recipe for it. Other than that it was a good cake. Other family like it but they're also drinkers.
Omg!!! The best moist cake ever!! I made TWICE in one week. Lol. Okay, instead of banana liquer I used a ripe banana. I used 1/2 a banana and poured the rum into a small mixing bowl, then blended. After I blended it till the banana was liquified, I added the mixture to the cake batter. (I did the same for the glaze). I increased the sugar to 2 cups. Also, I used 3 tablespoons of lemon juice instead of the rind. Please use and enjoy!! This was awesome!!
I do not like the flavor of bananas so instead I added amaretto and 1 tsp. almond extract instead of 2 of vanilla. Made it for company and this cake was an instant hit! Will definitely make again. Thank you for the wonderful recipe.
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