Cake de Ron (Cuban Rum Cake)


(Serves 8)

3 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1½ cups butter, softened
1½ cups granulated sugar
2 teaspoons vanilla extract
3 eggs, plus 1 egg yolk
2 tablespoons grated lemon peel
1 teaspoon rum extract
1½ cups heavy cream

Rum Syrup
4 ounces butter
1 teaspoon rum extract
1 cup white sugar
½ cup water
¼ cup powdered sugar for dusting


Preheat oven to 350ºF.

Sift flour, baking powder, baking soda, and salt and set aside.

With an electric mixer, cream together butter and sugar. Add vanilla and eggs and beat until blended. Beat in lemon peel and rum extract. Gradually add flour, alternating with cream. Blend mixture until just combined.

Pour batter into a well-greased and floured casserole or Bundt pan and bake approximately one hour. A toothpick inserted in cake should come out clean.

To make syrup
Melt butter in a two-quart sauce pan. Add rum extract, sugar and water. Slowly bring to a rolling boil and cook until it reduces somewhat. Do not overcook. Let cool.

Remove cake from oven and place it on a cooling rack. Use a skewer, poke holes all over cake. Spoon syrup evenly over cake. Let stand for 30 minutes while syrup soaks in.

Finally, carefully turn cake out onto a serving plate. Dust with powdered sugar, slice and serve.