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Cuban Rum Cake-Cake de Ron

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Cake and rum. For some, this is a match made in heaven. For me, while I certainly like the two as separate entities, I wasn’t sure how I would like them as a “unit.” However, one day at work this past week I started fantasizing about Cuban food. While a Cuban restaurant has opened up in Pittsburgh, The Black Bean, it’s an informal chain style eatery so not exactly the most authentic or deluxe of experiences. While I contemplated about making Cuban food-Cuban sandwiches and vaca frita (literally translated to “fried cow”) were at the top of the list, I ultimately went with chicken tikka masala from India (yes I know, two entirely different cooking wave lengths). However, I was intrigued by Cuban Rum Cake and decided on making it for dessert especially since desserts are not too commonly associated with Indian cooking.

The recipe I found was from the website food.com although there are dozens available on the Internet. The recipe I used had the prep time as one hour but it was definitely not as long as that. As for rum, I used only the best-Nicaragua’s Flor de Caña.

Cuban Rum Cake-Cake de Ron
 
Ingredients
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
salt, a pinch
1 1/2 cups butter, softened
1 1/2 cups sugar
2 teaspoons pure vanilla extract
3 eggs
1 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 butter
1/4 cup dark rum
1/4 cup banana liqueur
3/4 cup sugar
powdered sugar, for dusting
 
 
Directions
1. Preheat the oven to 350 degrees F.
 
2. Make the cake: sift flour, baking powder, baking soda, and salt; set aside. 
 
3. With an electric mixer, cream together the butter and sugar; add vanilla and eggs; beat until blended.
 
4. Beat in the lemon peel and then add in the rum and banana liqueur. 
 
5. Gradually add the flour, alternating with the cream.
 
6. Blend mixture until just combined. 
 
7. Pour batter into a well-greased and floured bundt pan; bake approximately 1 hour or until cake tests done.
 
8. Make the syrup: melt the butter in a 2-quart saucepan.
 
9. Add rum, banana liqueur, and sugar.
 
10. Slowly bring to a rolling boil; decrease heat to medium and cook it until it reduces somewhat, 10-15 minute; do not overcook.
 
11. Let cool.
 
12. Remove cake from oven and place it on cooling rack.
 
13. Use a skewer and poke holes all over the cake; spoon the syrup evenly over the cake. 
 
14. Let stand for 30 minutes, so that the syrup soaks through.
 
15. Finally, carefully turn the cake onto a serving plate; dust with powdered sugar. 
 
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6 Comments Post a comment
  1. Yummy! Drool!

    April 3, 2012
  2. You said it perfectly Holly!

    April 3, 2012
  3. I’ve been in the mood for cake lately, and then your recipe appeared. Can’t wait to try this.

    There’s a cookbook out there called The Boozy Baker: 75 Intoxicating Recipes for Spirited Sweets by Lucy Baker that I’ve been meaning to check out too…

    April 17, 2012
  4. The rum cake was really good. And I have to say that is possibly the best title for a cookbook ever!

    April 19, 2012
  5. Anonymous #

    The best rumcake is made in Exuma, Bahamas.

    January 19, 2013
  6. Hopefully I can try it one day!

    January 19, 2013

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