Rum Cake and Rum Syrup - January 2009

South American Dinner - Dessert
Submitted by Rich and Mary Miller

RUM CAKE
Prep: 20 min.
Bake: 1 hour
Cool: 15 min.
Stand: 45 min.

1.5 cups butter, softened
1.5 cups granulated sugar
3 large eggs
1 egg yolk
2 teaspoons vanilla extract
2 tablespoons grated lemon rind
1/2 cup dark rum
1/45 cup banana liqueur
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup whipping cream

RUM SYRUP *
Powdered sugar

Beat butter and granulated sugar at medium speed with electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon rind, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)

Stir together four and next 3 ingredients; add to batter alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350 degrees for 55 – 60 minutes or until a long wooden pick inserted in center of cake comes out clean.

Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a metal or wooden skewer. Pour rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on wire rack. Sprinkle evenly with powdered sugar before serving.

* RUM SYRUP DETAILS
Prep: 5 min.
Cook: 15 min.
Cool: 10 min.

10 tablespoons butter
3/4 cup sugar
1/4 cup dark rum
1/4 cup banana liqueur

Melt butter in a 2-quart saucepan over medium heat; stir in remaining ingredients. Bring to a aoil, stirring often; reduce heat to medium, and cook, stirring often, 8 to 10 minutes or until slightly thinkened. Remove from heat, and cool 10 minutes.