Cake De Ron (Rum Cake)

Name: Cake De Ron (Rum Cake)
Ingredients: 1 1/2 cups butter, softened; 1 1/2 cups 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 heavy whipping cream

13 ingredients

4 steps

Ingredients

1 1/2 cups butter, softened
1 1/2 cups 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 heavy whipping cream

Directions

1

Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs and egg yolk, one at a time, beating until blended after each addition. Beat in vanilla and next 3 ingredients.
2

In a large bowl, combine flour and next 3 ingredients; add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour batter into a well-greased and floured 12-cup Bundt pan.
3

Bake at 350° for 50 minutes or until a wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan. Poke holes in cake with a wooden skewer, and brush Rum Syrup over cake. Cool completely on a wire rack.
4

Note: For miniature Bundt cakes as pictured, fill each mini Bundt pan two-thirds full, and bake 35 minutes or until a wooden skewer inserted in center comes out clean.