Cuban Rum Cake with Rum Syrup

CUBAN RUM CAKE (with Rum Syrup)

3 cups all purpose flour 2 teaspoons baking soda 1/2 teaspoon baking soda pinch of salt 1&1/2 cups (3 sticks) butter, softened 1&1/2 cups granulated sugar 2 teaspoons pure vanilla extract 3 large eggs, PLUS 1 large egg yolk 2 tablespoons grated lemon peel 1/2 cup dark rum 1/4 cup banana liqueur 1 cup heavy whipping cream

RUM SYRUP

5 ounces (10 tablespoons) butter 1/4 cup dark rum 1/4 cup banana liqueur 3/4 cup granulated sugar powdered sugar for dusting

Preheat oven to 350 degrees F.

To make the cake, sift flour, baking powder, baking soda, and salt; set aside.

With an electric mixer, cream together the butter and sugar. Add vanilla, eggs, and egg yolk and beat until blended. Beat in the lemon peel and then add the rum and banana liqueur. Gradually add the flour mixture to the creamed mixture, alternating with the whipping cream. Blend mixture until just combined. Pour batter into a well-greased and floured Bundt (circular ring) pan and bake approximately 1 hour. A skewer inserted in the cake should come out clean.

To make the syrup, melt the butter in a 2 -quart saucepan. Add rum, banana liqueur, and sugar. Slowly bring to a rolling boil, reduce heat to medium and cook until it reduces somewhat, about 10 to 15 minutes. Do not overcook. Let cool.

Remove cake from the oven and place it on a cooling rack. Leaving the cake in the pan, use a skewer and poke holes all over the cake. Spoon the syrup evenly over the cake. Let stand for 30 minutes, so that the syrup soaks in.

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

Serves 12

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

Contributed by:

 * Catsrecipes Y-Group