Description[]
Contributed by Catsrecipes Y-Group
- Serves 12
Ingredients[]
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[]
- Preheat oven to 350°F.
Cake[]
- 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.
Rum syrup[]
- 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.
Serving[]
- Finally, carefully turn the cake over (out of its pan) onto a serving plate.
- Dust with powdered sugar if desired.