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.
This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day.
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Bake: 1 Hour
Cool: 15 Minutes
Stand: 45 Minutes
- 1 1/2 cups butter, softened
- 1 1/2 cups granulated 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 whipping cream
- Rum Syrup
- Powdered sugar
- 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.
- *1/4 cup dark rum may be substituted.
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