Name: Cuban Rum Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: american
Ingredients: Flour; Baking powder; Grated lemon peel; Dark rum; Baking soda; Butter

Table of Contents

Cuban rum cake is a traditionally Cuban dessert that is delicious and easy to make. It’s a good thing that it’s easy, because there aren’t a lot of Cuban recipes that are easy to make. Cuban rum cake is not very difficult, but it requires a lot of attention. You have to think about the kind of cake you want to make, the rum you want to use, the type of rum you want to use, and how you want to serve it.

Today I am going to share with you a cuban rum cake recipe that is extremely delicious. This Cuban rum cake recipe has been one of my favorites for years. It is a real crowd-pleaser with most people I serve it to. It is perfect for parties, birthdays, or simply for anytime you feel like something sweet. It’s easy to make, takes only about 15 minutes to cook, and tastes amazing!

There are many different Cuban recipes, ranging from the traditional to the innovative, but the traditional rum cake is undoubtedly one of the most delicious. You may find recipes for Cuban rum cakes in books, but some people just prefer making their own cake. There are a few different ways to make Cuban rum cakes, and this recipe is a traditional way to prepare them. The rum cake will taste a lot like a Cuban coffee cake, but it’s a much heavier food.

How To Make Cuban Rum Cake

This rum cake is a classic Cuban recipe that has been passed down from generation to generation. It’s sweet, moist and full of flavor! The perfect treat for any occasion or just because you deserve it! I have included the ingredients below with instructions on how to make this delicious cake. Enjoy!

Ingredients

Flour, 3 cups
Baking powder, 2 teaspoons
Plus 1 egg yolk, 3 eggs
Grated lemon peel, 2 tablespoons
Dark rum, 1/2 cup
Baking soda, 1/2 teaspoon
Pinch of salt
Butter (softened), 1 1/2 cups
Granulated sugar, 1 1/2 cups
Pure vanilla extract, 2 teaspoons
Banana liqueur, 1/4 cup
Heavy whipping cream, 1 cup

For The Rum Syrup:

Butter, 5 oz
Dark rum, 1/4 cup
Banana liqueur, 1/4 cup
White sugar, 3/4 cup
Powdered sugar (for dusting) , 1/4 cup

Instructions

Step 1

Pre-heat the oven to 350 degrees Fahrenheit. Prepare flour, baking powder, baking soda, and salt by sifting them.

Step 2

Combine the butter and sugar in an electric mixer. Add the vanilla and eggs and beat until well blended.

Step 3

Add the rum, banana liqueur, and lemon peel and beat well. Add the flour gradually, alternating with the cream. Blend until well combined.

Step 4

Bake for one hour in a Bundt pan that has been well greased and floured. Make sure that the skewer inserted into the cake comes out clean. When we make rum cakes, we commonly use a mini Bundt muffin pan, which makes eight mini rum cakes.

For The Rum Syrup:

Step 1

In a sauce pan with a capacity of two quarts, melt the butter. Stir in 1/4 cup banana liqueur, 1/4 cup rum, and sugar. Boil the mixture until it begins to reduce. Be careful not to overcook. Let it cool.

Step 2

Place the cake on a cooling rack after removing it from the oven. Make holes in the cake with a skewer. Pour the syrup evenly over the cake. Allow it to soak in for 30 minutes.

Step 3

Finally, transfer the cake to a serving plate. Lightly dust with powdered sugar.