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 ⓘ
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
871
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).