Cuban Rum Cake with Rum Syrup

Description
Contributed by Catsrecipes Y-Group
 * Serves 12

Cake

 * 3 cups all purpose flour
 * 2 teaspoons baking powder
 * ½ teaspoon baking soda
 * pinch of salt
 * 1½ cups (3 sticks) butter, softened
 * 1½ cups granulated sugar
 * 2 teaspoons pure vanilla extract
 * 3 large eggs, plus 1 large egg yolk
 * 2 tablespoons grated lemon peel
 * ½ cup dark rum
 * ¼ cup banana liqueur
 * 1 cup heavy whipping cream

Rum syrup

 * 5 ounces (10 tablespoons) butter
 * ¼ cup dark rum
 * ¼ cup banana liqueur
 * ¾ cup granulated sugar
 * powdered sugar for dusting

Directions

 * 1) Preheat oven to 350°F.

Cake

 * 1) To make the cake, sift flour, baking powder, baking soda, and salt; set aside.
 * 2) With an electric mixer, cream together the butter and sugar.
 * 3) Add vanilla, eggs, and egg yolk and beat until blended.
 * 4) Beat in the lemon peel and then add the rum and banana liqueur.
 * 5) Gradually add the flour mixture to the creamed mixture, alternating with the whipping cream.
 * 6) Blend mixture until just combined.
 * 7) Pour batter into a well-greased and floured bundt (circular ring) pan and bake approximately 1 hour.
 * 8) A skewer inserted in the cake should come out clean.

Rum syrup

 * 1) To make the syrup, melt the butter in a 2 -quart saucepan.
 * 2) Add rum, banana liqueur, and sugar.
 * 3) Slowly bring to a rolling boil, reduce heat to medium and cook until it reduces somewhat, about 10 to 15 minutes.
 * 4) Do not overcook.
 * 5) Let cool.
 * 6) Remove cake from the oven and place it on a cooling rack.
 * 7) Leaving the cake in the pan, use a skewer and poke holes all over the cake.
 * 8) Spoon the syrup evenly over the cake.
 * 9) Let stand for 30 minutes, so that the syrup soaks in.

Serving

 * 1) Finally, carefully turn the cake over (out of its pan) onto a serving plate.
 * 2) Dust with powdered sugar if desired.